Name: Corn and cheese pull apart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Corn and cheese pull-apart; 1 cup polenta (corn meal), plus 2 teaspoons extra; 2 cup self-raising flour; 2 teaspoon baking powder; 60 gram butter, chopped, plus extra, to serve; 1 cup buttermilk; 1 egg; 1 cup grated tasty cheese; 1/2 cup sun-dried tomatoes, drained, finely chopped; 2 tablespoon sliced jalapenos, chopped

Ingredients

Corn and cheese pull-apart

1 cup polenta (corn meal), plus 2 teaspoons extra

2 cup self-raising flour

2 teaspoon baking powder

60 gram butter, chopped, plus extra, to serve

1 cup buttermilk

1 egg

1 cup grated tasty cheese

1/2 cup sun-dried tomatoes, drained, finely chopped

2 tablespoon sliced jalapenos, chopped

Method

Corn and cheese pull-apart

1.Preheat oven to 180°C (160°C fan-forced). Grease a 19 x 9cm (base measurement) loaf pan.

2.Sift polenta, flour and baking powder into a large bowl. Rub in butter to make fine crumbs. Combine buttermilk and egg. Add to dry ingredients. Using an electric mixer, beat for 2 minutes. Fold in cheese, tomato and jalapeno.

3.Turn out dough onto a floured surface; knead for 5 minutes or until smooth. Using floured hands, shape dough into 6 balls (dough should be quite soft). Place balls, side by side, in prepared pan. Sprinkle tops with extra polenta. Bake for 25-30 minutes or until risen and golden. Serve warm with extra butter.

To make your own buttermilk: add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Stand for 5 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Corn and cheese pull-apart

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