1741. BACON and CHILI CORNBREAD

serves six


1 tablespoon corn oil
12¼ oz. smoked streaky bacon, diced
2 spring onions, finely chopped
4¼ oz. corn kernels
½ teaspoon dried chili flakes
10½ oz. polenta
12¼ oz. plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
13½ fl oz. buttermilk
2 eggs, lightly beaten
1 tablespoon maple syrup
½ teaspoon ground black pepper
2 tablespoons unsalted butter, melted

Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chili flakes and stir to combine. Allow to cool slightly. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.


bacon recipe courtesy of: Antony Worrall Thompson, Saturday Brunch, BBC-Food