Ingredients

Steps

• Preheat the oven to 220°C and grease a small loaf tin with olive oil.
• Combine the buttermilk, olive oil, and beaten egg in a large bowl.
• Mix the flour, polenta, baking powder, and black pepper in a separate bowl.
• Stir the goats' cheese, basil, parmesan, and chilli flakes into the dry flour mixture.
• Beat the buttermilk mixture into the cheese and flour mixture quickly until well combined.
• Spoon the batter into the tin and bake for 20 to 25 minutes until golden.
• Serve the sliced cornbread with a mozzarella, tomato, and basil salad.