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Macadamia corn bread

This corn bread will add new flavours to your signature dishes.
Course Side Dish
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Easy

Ingredients
  

  • 175 g plain flour sifted
  • 1 tsp bicarbonate of soda
  • 150 g polenta cornmeal
  • 1 tsp caster sugar
  • 100 g raw macadamias roughly chopped
  • 3 tbsp pepitas pumpkin seeds
  • 3 tbsp poppy seeds plus extra to sprinkle
  • 75 g tasty cheese grated
  • 1/2 tsp dried chilli flakes
  • 1 tsp salt
  • 300 ml buttermilk
  • 1 egg lightly whisked
  • 50 g extra raw macadamias roughly chopped

Instructions
 

  • Preheat the oven to 180°C.  Grease a 7cm deep x 9cm x 20cm loaf pan and line with non-stick baking paper.
  • In a large bowl, stir together flour, bicarbonate soda, polenta, sugar, macadamias, pepitas, poppy seeds, cheese, chilli and salt.
  • Lightly beat buttermilk and egg in a medium sized bowl, stir into flour mixture using a fork until combined. Pour into the loaf pan and sprinkle with the extra macadamias and poppy seeds. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes then turn out onto a wire rack to cool completely.
  • Serve with your favourite casserole.

Nutrition

Calories: 3149kcalCarbohydrates: 305gProtein: 91gFat: 182gSaturated Fat: 45gPolyunsaturated Fat: 20gMonounsaturated Fat: 107gTrans Fat: 1gCholesterol: 275mgSodium: 4301mgPotassium: 1941mgFiber: 27gSugar: 29gVitamin A: 2106IUVitamin C: 3mgCalcium: 1474mgIron: 22mg

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