Recipe: Polenta and achar bread

This Italian take on cornbread is the perfect accompaniment for hearty winter food.

Ingredients:

• 160g self-raising flour
• 110g polenta
• 15g castor sugar
• 5g baking powder
• 5g salt
• 2 eggs
• 200g low fat plain yoghurt or buttermilk
• 80g sunflower oil
• 70g Peppadew Vegetable Achar in hot or mild, depending on preference
• 70g grated cheddar cheese

Method:

• 1. Preheat oven to 180ºC and grease a 10x20cm loaf tin.
• 2. In a bowl, combine the flour, polenta, sugar, baking powder, salt and grated cheese and stir with a fork until the ingredients are well combined.
• 3. In a separate bowl, combine the eggs, yoghurt or buttermilk, oil and the Peppadew Vegetable Atchar.
• 4. Stir the liquid ingredients into the dry ingredients and work till just combined.
• 5. Transfer the batter to the greased loaf tin. Bake at 180ºC for 45 min.
• 6. Remove from the oven and allow to cool before removing the loaf from the tin.