Bacon Cornbread with Cajun Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- For the bacon cornbread, preheat the oven to 180 ° C top and bottom heat.
- Put the ham in a pan and fry over medium heat for about 5 minutes.
- 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.
- Put the dough in a buttered baking or baking dish and bake for about 25 minutes.
- 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.
- You can buy ready-made Cajun spice mixes, but you can also make them yourself.
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