Bacon and Chilli Cornbread

A savory cornbread packed with crispy smoked bacon, spring onions, corn kernels, and a hint of chilli flakes.

Estimated Nutrition

	Per Serving	Total
Calories	701.8 kcals	4210.5 kcals
Carbohydrates	93.5 grams	560.8 grams
Fat	27.6 grams	165.4 grams
Protein	19.7 grams	118.2 grams

Cook Time

25 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

15
g

Caster Sugar

1 tbsp

1
tsp

Baking Powder

0.5
tsp

Baking Soda

15
ml

Maple Syrup

1 tbsp

Dairy

375
ml

Buttermilk

2
piece

Eggs

lightly beaten

30
g

Unsalted Butter

melted, split into two portions

GrainsCereals

300
g

Polenta

350
g

Plain Flour

Meat

350
g

Smoked Streaky Bacon

diced

NutsSeeds

0.5
tsp

Dried Chilli Flakes

0.5
tsp

Salt

0.5
tsp

Black Pepper

ground

OilsFats

15
ml

Corn Oil

1 tbsp

Vegetables

2
piece

Spring Onions

finely chopped

115
g

Corn Kernels

Steps

Preheat the oven to 200°C and lightly butter a cake tin.
Fry diced bacon in oil until crisp, then sauté chopped spring onions for 5 minutes.
Stir in corn kernels and chilli flakes and allow the mixture to cool slightly.
Combine polenta, flour, sugar, baking powder, baking soda, and salt in a bowl.
Mix in the bacon mixture, buttermilk, eggs, maple syrup, pepper, and 15g of melted butter.
Pour batter into the tin and brush the top with the remaining 15g of melted butter.
Bake for 20 to 25 minutes until golden and serve warm.