Bacon Cornbread with Cajun Dip

Summary

Ingredients

For the bread:

• 125 g polenta
• 40 grams flour
• 1 packet baking powder
• 0.5 teaspoon ½ salt
• 200 ml buttermilk or, alternatively, milk
• 125 g ham, finely diced
• 3 tablespoon cheese, grated, e.g. Emmentaler
• 1 egg (s)

For the dip:

• 1 cup yogurt, Greek (approx. 25 g)
• 1 cup sour cream (approx. 200 g)
• 1 tablespoon spice mix (Cajun mix)
• 1 tablespoon honey
• 1 teaspoon salt, possibly more
• 0.5 ½ lemon (s), zest and juice from them
• butter

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Instructions

1. For the bacon cornbread, preheat the oven to 180 ° C top and bottom heat.
2. Put the ham in a pan and fry over medium heat for about 5 minutes.
3. Put the polenta, flour, baking powder and salt in a bowl and stir. Add the buttermilk, egg, cheese and the fried ham and stir. Let rest for 10 minutes, the dough should then have a consistency similar to mashed potatoes. If it is too firm, add more milk - if it is too runny, add a little flour.
4. Put the dough in a buttered baking or baking dish and bake for about 25 minutes.
5. For the Cajun dip, mix yoghurt, sour cream, honey, salt, lemon peel, lemon juice and Cajun spice well and leave to stand in the refrigerator for 2-3 hours.
6. You can buy ready-made Cajun spice mixes, but you can also make them yourself.