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Sage, honey and roasted red pepper cornbread
Published: August 6, 2017 at 11:50 AM
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Serves 6-8
Easy
Total time: 45 mins
0 reviews
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This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make. Drizzle with honey and serve with a little grated parmesan, this recipe is a great afternoon treat
Vegetarian
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Try this recipe for sage, honey and roasted red pepper cornbread, then check out our classic recipe for cornbread.
Ingredients
Nutrition
-
150g salted butter
melted, plus extra do serve
-
50g runny honey
plus extra to serve
-
2 medium eggs
-
250ml buttermilk
-
150g fine polenta or cornmeal
-
150g plain flour
-
1 tsp bicarbonate of soda
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1 tsp baking powder
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1 tbsp sage
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50g parmesan or vegetarian alternative
finely grated, plus a little extra to serve
-
2 from a jar whole roasted red peppers
diced
Nutrition: per serving
- kcal352
- fat19.5g
- saturates11.5g
- carbs34.6g
- sugars6.6g
- fibre1.3g
- protein8.9g
- salt1.6g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.
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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.
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step 4
Pour the wet ingredients into the dry and briefly mix.
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step 5
Add the diced peppers and mix again until just combined – be careful not to overmix.
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step 6
If using a skillet or pan to bake, warm it on the hob until hot.
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step 7
Pour the batter into the pan or tin then carefully lift into the oven.
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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.
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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.
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