Bacon & walnut cornbread from California Walnuts
Makes: 1 loaf
Serves: 8
Prep time: 15 minsTotal time: 
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Bacon & walnut cornbread from California Walnuts
Bacon & walnut cornbread. This bread is great to add to your Boxing Day buffet spread
Makes: 1 loaf
Serves: 8
Prep time: 15 minsTotal time: 
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Ingredients
- 1 tbsp olive oil
- 4 rashers smoked back bacon, diced
- 150g polenta
- 150g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 medium egg
- 1 x 284ml tub buttermilk
- 50g butter, melted
- 195g can sweetcorn, drained
- 100g walnuts roughly chopped
- 75g mature Cheddar cheese, grated
- 25g walnuts, chopped for the topping
Step by step
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 900g loaf tin.
- Heat the oil and fry the bacon in a small frying pan for 3-4 minutes until golden; allow to cool and drain if needed.
-
Meanwhile, mix together the polenta, flour, ½ tsp salt and the raising agents in a large bowl. Mix the egg, buttermilk and melted butter together and stir into the dry ingredients. Stir in the cooked bacon, sweetcorn, 100g walnuts and cheese. Spoon into the prepared tin and sprinkle with remaining roughly chopped walnuts. Bake for 45 minutes until golden and a skewer comes out clean. Cool slightly before removing from the tin.TipThis is great served warm with soup or cold leftover Christmas meats.
