Sage, honey and roasted red pepper cornbread
Serves 8
Easy
Prep:
Cook:
This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make.
Skip to ingredients
- salted butter 150g, melted
- runny honey 50g
- eggs 2 medium
- buttermilk 250ml
- fine polenta or cornmeal 150g
- plain flour 150g
- bicarbonate of soda 1 tsp
- baking powder 1 tsp
- fresh sage 1 tbsp
- parmesan or vegetarian alternative 50g, finely grated
- whole roasted red peppers 2 from a jar, diced
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.step 2
Whisk the melted butter, honey, eggs and buttermilk.step 3
In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.step 4
Pour the wet ingredients into the dry and briefly mix.step 5
Add the diced peppers and mix again until just combined – be careful not to overmix.step 6
If using a skillet or pan to bake, warm it on the hob until hot.step 7
Pour the batter into the pan or tin then carefully lift into the oven.step 8
Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.
