This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Preheat the oven to 220°C and line a 27cm x 17cm baking pan with baking paper.
2.Place the polenta, self-raising flour and baking powder in a large bowl and mix to combine. Add the corn kernels, cheese and cumin seeds.
3.In another bowl combine the buttermilk, eggs, chilli paste and melted butter and season well with salt and pepper.
4.Add the buttermilk mixture to the dry ingredients and gently mix to just combine. Spoon into the prepared pan and bake for 20 minutes, or until the bread is golden and just firm to touch. Sprinkle with flaky sea salt and chilli flakes before serving, if desired.
PER 100g: Energy: 210kcal, 878kj Protein: 7g Fat: 8g Saturated fat: 4g Cholesterol: 55mg Carbohydrate: 26g Fibre: 2g Sodium: 436mg
Note