Name: Cheesy bean and corn bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 1/3 cup self-raising flour; 3/4 cup instant polenta; 1 teaspoon salt; 1 cup coarsely grated reduced-fat cheddar cheese; 425 gram baked beans in tomato sauce; 3 green onions, thinly sliced; 2 teaspoon finely chopped thyme; 3/4 cup buttermilk; 2 tablespoon reduced-fat margarine, melted; 1 small red capsicum, cut into 1 cm pieces; 3 bacon rashers, rind removed, coarsely chopped; bought tomato chutney, to serve

Cheesy bean and corn bread

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Serves 6

Prep

10M

Cook

35M

Total

45M

Ingredients

1 1/3 cup self-raising flour

3/4 cup instant polenta

1 teaspoon salt

1 cup coarsely grated reduced-fat cheddar cheese

425 gram baked beans in tomato sauce

3 green onions, thinly sliced

2 teaspoon finely chopped thyme

3/4 cup buttermilk

2 tablespoon reduced-fat margarine, melted

1 small red capsicum, cut into 1 cm pieces

3 bacon rashers, rind removed, coarsely chopped

bought tomato chutney, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line base of a 19cm (base measurement) square cake pan.

2.Sift flour into a large bowl; stir in polenta and salt. Add half the cheese, beans, onion, thyme, buttermilk and margarine. Season with pepper. Stir until combined.

3.Spoon polenta mixture into prepared pan; smooth surface. Scatter capsicum, bacon and remaining cheese over top. Bake for 3O-35 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. then turn out onto a wire rack to cool. Slice, then serve with chutney.

Make a double batch. Freeze bread for up to 3 months. Thaw in fridge. You can bake the corn bread in a 21x11cm loaf pan; cooking time will vary.
Note

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