A quick and easy Cornbread recipe which you can make in 30 minutes! This cornbread is perfect as a side dish or even served as a sweet snack.
As an Australian, I didn’t know what cornbread was until one of my trips to the US. In fact, my first taste of cornbread was at a breakfast one day during our honeymoon in Nantucket. That cornbread muffin, served warm with a dollop of butter and honey, remains one of my fondest food memories.
Due to hubby’s request to eat more vegetarian meals this year, I saw no reason to not buy the latest book from Hugh Fearnley-Whittingstall of the River Cottage fame, Veg Everyday. The book is dedicated to eating vegetarian meals, though it is not written by a vegetarian – an important distinction in my mind because it means there are no spooky and holistic ingredients which would otherwise make vegetarian cooking too much of an effort for a carnivore like me.
One recipe which instantly called out to me was the Chilli, Cheese and Rosemary Polenta with Tomato Sauce. There was something very nursery about this recipe. Plus I had some polenta in the pantry which had just passed its expiry date …
My first introduction to polenta was at the canteen at work. And before you recoil in shock, I should mention that Swiss canteens happen to be quite highly regarded in the culinary world. In fact, the canteens at several companies here even compete with one another in the same way that high-end restaurants do. One of my colleagues regularly uses the quality of the canteen meals as the bar for comparisons when he is dining out at restaurants. The canteen at our rival company has even published a cookbook – on fine dining. Pretty top notch.
