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  • Baking Heaven

    SAVOURY HEAVEN

    Nov 05, 2020 6 minutes

    Bacon & walnut cornbread

    MAKES ONE LOAF

    1 tbsp olive oil
    4 rashers smoked back bacon, diced (about 100g (3½oz))
    150g (5½oz) polenta
    150g (5½oz) plain flour
    ½ tsp salt
    ½ tsp baking powder
    ½ tsp bicarbonate of soda
    1 medium free-range egg
    284ml (10fl oz) tub buttermilk
    50g (1¾oz) butter, melted
    195g (7oz) can sweetcorn, drained
    100g (3½oz) California Walnuts, roughly chopped, plus 25g (1oz) walnuts
    75g (2¾oz) mature Cheddar cheese, grated

    1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin. Heat the oil and fry the bacon in a small frying pan for 3-4 minutes until golden, allow to cool and drain if needed.

    2 Meanwhile, mix together the polenta, flour, salt and the raising agents in a large bowl. Mix the egg, buttermilk and melted butter together and stir into the dry ingredients.

    Stir in the cooked bacon, sweetcorn, 100g (3½oz) walnuts and cheese. Spoon into the prepared tin and sprinkle with the remaining

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