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.
