Chili Cheese Cornbread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 480 ml buttermilk
- 3 egg (s)
- 80 g butter
- 180 g cheese, rated
- 3 chilli pepper (s), green, sliced
- 240 g polenta
- 20 g flour
- 3 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
For the sauce:
- 200 g butter
- 3 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Mix the buttermilk, eggs, butter, cheese and chillies in a small bowl. The best cheese to use is an old cheddar, mountain cheese or Gruyère.
- Mix the remaining dry ingredients in a larger bowl. Add the liquid mixture to the dry ingredients, mix well and pour into a gratin oven dish.
- Bake in the oven preheated to 200 ° C for 25 minutes. The cornbread is ready when the edges turn a light golden brown.
- In the meantime, slowly melt the butter for the sauce and add the honey. Pour generously over this sauce when serving.
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