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Makes one loaf.

275g polenta

150g SR flour

1 tbs baking powder

800g corn kernels, drained, use fresh if available

200g shredded cheddar cheese

250ml full cream milk

4 free-range eggs

1/2 tsp sea salt

30g roquette for garnish

1 lime for garnish

100ml extra virgin olive oil garnish



- Mix everything together by hand in a bowl until well combined.

- Pour into lined medium bread loaf baking tin.

- Bake at 170c until firm in the centre,

- cool completely before cutting.


Chipotle butter

6 dried chipotle chillies

8 garlic cloves, chopped

4 fresh red chillies, finely chopped

750g soft salted butter



- Soak chipotle chillies in boiling water covered with cling wrap for 30 min

- Drain and chop chipotle, combine with fresh chilli, garlic and blitz with a food processor or stick blender

- Add butter and blitz until smooth consistency

- Pour mixture into clingwrap and roll into sausage-like shapes, then chill and store in the freezer.

To Serve

- Toast cornbread on both sides in a frypan with oil or butter, toss roquette with lime juice and extra virgin olive oil and add to the plate, then slice a disc of the chipotle butter and let melt on top of the warm bread.


- Add bacon, guacamole and fried egg for the ultimate brunch experience!

Cheesy corn bread with smokey chipotle butter.

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