Cornbread for beginners

Cornbread is fast and easy to make and goes well with eggs, salads, soups, roasts and grills.

Cornbread is fast and easy to make and goes well with eggs, salads, soups, roasts and grills. The muffins are great for breakfast. Cornmeal, or polenta, is available coarse or finely ground.

CORNBREAD WITH CHEESE & CHILLI

125g butter, melted

1 small red onion, finely diced

250g coarse polenta or cornmeal

150g plain flour

1 teaspoon sugar

2 teaspoon baking powder

1 ½ teaspoons salt

150ml natural yoghurt

¼ cup whole milk

2 eggs, beaten

1 red chilli, deseeded, chopped

125g cheddar, grated

1 spring onion, finely sliced

Preheate oven to 180°C (160°C fan).

Grease and line base of 23cm round cake tin. Put 1 tablespoon of melted butter in small frying pan over low heat; set aside the rest. Fry onion, stirring for 5-7 minutes, until soft.

Set aside. Place dry ingredients into large bowl. Combine yoghurt, milk and eggs; stir into dry ingredients until smooth. Add melted butter, chilli, and most of the cheese; stir until well combined. Spoon into prepared tin, smooth surface, bake in oven for 25 minutes. Sprinkle over remaining cheese and spring onion; return to oven for 5-10 minutes, or until golden and cooked through.

Allow to cool for 10 minutes; turn out onto wire rack. Cut into slices; serve.

And to drink ...  A gutsy American beer: the Sierra Nevada Torpedo Extra IPA ($5 for a 355ml bottle)

POLENTA & BLUEBERRY MUFFINS

220g plain flour

100g finely ground polenta or cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

Finely grated zest 1 orange

2/3 cup light brown sugar

2 eggs

1 cup milk

120g unsalted butter, melted

1 cup fresh or frozen blueberries

Preheat oven to 180°C (fan 160°C).

Line 12-cup muffin tin with paper liners. In a bowl, mix flour, polenta, baking powder, baking soda, pinch salt, orange zest and brown sugar.

Whisk eggs, milk and melted butter.

Pour egg mixture over flour; mix with wooden spoon until just combined.

Fold in blueberries. Spoon batter into prepared tin, filling each muffin paper about 3/4  full. Bake for 15-18 minutes, or until toothpick inserted in centre of muffin comes out clean. Makes 12

davidherbertfood.com

Wine matches: Max Allen