Sage, honey and roasted red pepper cornbread
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Skip to ingredients
- 150g salted buttermelted, plus extra do serve
- 50g runny honeyplus extra to serve
- 2 medium eggs
- 250ml buttermilk
- 150g fine polenta or cornmeal
- 150g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tbsp sage
- 50g parmesan or vegetarian alternativefinely grated, plus a little extra to serve
- 2 from a jar whole roasted red peppersdiced
Nutrition: per serving
- kcal352
- fat19.5g
- saturates11.5g
- carbs34.6g
- sugars6.6g
- fibre1.3g
- protein8.9g
- salt1.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.
step 2
Whisk the melted butter, honey, eggs and buttermilk.
step 3
In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.
step 4
Pour the wet ingredients into the dry and briefly mix.
step 5
Add the diced peppers and mix again until just combined – be careful not to overmix.
step 6
If using a skillet or pan to bake, warm it on the hob until hot.
step 7
Pour the batter into the pan or tin then carefully lift into the oven.
step 8
Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.
step 9
Drizzle with honey, then allow to cool slightly before serving with a little grated parmesan over the top and butter on the side.
