Cheesy Bean Cornbread

11 ingredients
3 steps

Ingredients

  • 1/4 cup self-rising flour, sifted
  • 1 cup instant polenta
  • 4.5 oz reduced-fat Cheddar cheese, coarsely grated
  • 1 (15 oz) can baked beans in tomato sauce
  • 3 None spring onions, thinly sliced
  • 2 tsp fresh thyme leaves, finely chopped
  • 3/4 cup buttermilk
  • 2 tbsp reduced-fat margarine, melted
  • 1 None small red pepper, cut into 1/3 inch pieces
  • 3 slices bacon, coarsely chopped
  • None None tomato chutney, to serve

Directions

  1. 1
    Preheat oven to 350°F. Grease and line the base of a 7 inch square cake pan.
  2. 2
    Combine flour, polenta and 1 tsp salt. Add 1/2 the cheese, baked beans, onions, thyme, buttermilk and margarine and mix until combined. Season. Transfer to prepared pan. Smooth surface. Arrange pepper, bacon and remaining cheese over top. Bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
  3. 3
    Slice and serve with chutney.

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