Ingredients:
- 3 1/2 cups self-raising flour ( or 3 1/2 cups Plain flour sifted with 7 tsp Baking powder)
- 1 1/2 cups dry polenta
- 1 cup scallions finely sliced
- 2/3 cup crumbled feta cheese (there are some lovely vegan companies that make beautiful vegan feta, I always have a jar in my fridge)
- 1 2/3 cup cheddar cheese cut into small cubes or vegan cheddar
- 1/4 tsp salt
- 1/4 tsp pepper
- 5 Tbsp butter, at room temperature or vegan butter
- 3 cup unsweetened kefir or buttermilk (for a vegan option, 2 cups plain coconut yogurt mixed with 1 cup plant-based milk)
- 1 cup milk (almond milk for a vegan option)
- 1 cup fresh corn kernels
- 5 whole pickled chillis to top the cornbread (optional)
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