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£3.74/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190 degrees C, gas mark 5. Combine the polenta, baking powder, bicarbonate of soda and salt in a large mixing bowl. Melt 30g butter and add to the dry ingredients along with the eggs, buttermilk, milk, cheese and coriander. Mix lightly, then stir in ½ the green chilli and ½ the pepper.
Put the remaining 20g butter in a 23cm ovenproof frying pan, dish or cake tin and place in the oven for 2-3 minutes, until the butter sizzles. Immediately add the cornbread mixture, smoothing the top and pressing the remaining chilli and pepper into the surface. Bake for 35-40 minutes, until well risen, firm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.
Typical values per serving when made using specific products in recipe
Energy | 1,370kJ/ 326kcals |
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Fat | 13.1g |
Saturated Fat | 7.4g |
Carbohydrates | 41.2g |
Sugars | 4g |
Fibre | 0.9g |
Protein | 10.9g |
Salt | 1.2g |
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