I love to make this when friends are coming around for brunch. It goes beautifully with my Super Simple Three Bean Chilli or is divine on its own. It's a slightly more decadent version of my Simple Gluten-Free Cornbread, but has a LOT less saturated fat and refined carbs than traditional cornbread recipes.
2 cups polenta
350g greek yoghurt
1 teaspoon baking soda
2 teaspoons baking powder
50g butter, melted
125g grated cheese (use whatever cheese you like. I use parmesan or provolone)
1 tablespoon honey
1 teaspoon salt
1 jalapeno pepper finely diced
100g sun-dried (or semi-dried) tomatoes
1 jalapeno pepper sliced finely to place on the top of the cornbread
Place all ingredients except sun-dried tomatoes and sliced jalapeno for garnish into a large bowl and mix well to combine.
Place half of the mixture into a baking dish lined with baking paper. Arrange sun-dried tomatoes on top. Then top with the remaining half of the cornbread mix.
Place sliced jalapeno peppers on the top of the cornbread in an attractive pattern.
Place in a pre-heated oven (160 degrees Celsius) and cook for 1 hour, or more, depending on your oven. I find this recipe needs a longer cook or the centre of the cornbread will stay wet. Check your cornbread at the one hour mark by putting a knife in the centre. Your cornbread is cooked if it comes out clean and dry.
This cornbread is DIVINE when eaten while still warm!