Cheesy Bean Cornbread

11 ingredients
3 steps

Ingredients

  • 1/4 cup self-rising flour sifted
  • 1 cup instant polenta
  • 4 1/2 ounces reduced fat cheddar cheese coarsely grated
  • 15 ounces baked beans in tomato sauce
  • 3 spring onions thinly sliced
  • 2 teaspoons fresh thyme leaves finely chopped
  • 3/4 cup buttermilk
  • 2 tablespoons margarine reduced-fat, melted
  • 1 red pepper small, cut into 1/3 inch pieces
  • 3 slices bacon coarsely chopped
  • 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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