Cheesy Bacon Mini Cornbread Loaves
Cheesy Bacon Mini Cornbread Loaves drizzled with Honey featuring Devondale Salted Butter and CHEER Parma Blend Shredded Cheese
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- Prep
- 20 min
-
- Total
- 35 min
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- Serving
- 8
Ingredients
- 130g bacon, finely chopped
- 3 spring onions, finely sliced
- 1 large jalapeno pepper, deseeded and finely chopped
- 100g canned corn kernels, drained
- 1 cup plain flour
- 2 ½ tsp baking powder
- 1 cup polenta
- 2 tbls raw sugar
- Salt and pepper to taste
- 100g CHEER Parma Blend Shredded Cheese + 30g extra for topping
- 2 eggs
- 250ml buttermilk
- 115g Devondale Salted Butter, melted
To Serve
- Softened Devondale Salted Butter
- Honey
Directions
- Preheat oven to 190C.
- Heat oil in a fry pan on medium heat. Add the bacon, spring onion and jalapeño. Sauté for 5 minutes or until the bacon has cooked through. Stir in the corn kernels and remove from heat and allow to cool.
- In a large bowl sift the flour and baking powder. Add the polenta, sugar, seasonings and cheese. Combine well. Then add the bacon mix and toss to coat with the dry ingredients.
- In a separate bowl whisk the eggs, buttermilk and melted Devondale Salted Butter. Fold the egg mix into the dry mix just until combined. Do not over mix.
- Spray 8 mini loaf tins with oil. Divide the mix evenly and top with the remaining CHEER Parma Blend Shredded Cheese. Bake for 15-20mins or until a skewer placed in the middle of a loaf comes out clean. Allow to cool slightly before removing from the tins.
- Serve with butter drizzled with honey.
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