This corn bread will add new flavours to your signature dishes.
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.