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Cheese and Herb Cornbread



This loaf, just from the oven, smells amazing.  Full of chives and dill and a very strong Quickes cheese.  We serve with creamy scrambled eggs and the optional extra of Tregida Smokehouse's smoked salmon or Devon Rose's unsmoked bacon (thick sliced of course).


155g self raising flour
1 table spn caster sugar
2 tea spns baking powder
1 tea spn salt
110g fine polenta
60g grated cheddar
1 handful chopped herbs (parsley, dill)
2 large eggs
250ml buttermilk
4 tablespns oil (rapeseed or olive)

Pre heat oven to 180 / gas 4 / 170 convection
Grease a 20cm x 10cm loaf tin
Sift flour, sugar, baking powder and salt into a bowl.  Add polenta, cheese, herbs, eggs, buttermilk and oil and mix in to combine.  Spoon mixture into tin and bake for approx 45 minutes or until a skewer comes out clean.  Cool in tin for a few minutes and turn out carefully onto a wire rack.
(Can be frozen whole or in slices)

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