Golden butter polenta cornbread

The caramelised butter adds a depth of flavour to the cornbread that matches well with the bean stew.

If you don’t have a cast iron skillet (frying pan), use a well greased 22cm cake tin, or similar. Buttermilk is usually used in cornbread, however, as it isn’t such a common ingredient in our Kiwi fridges, I have instead used a combination of milk and yoghurt (or use 1 1⁄4 cups buttermilk).

Preparation time: 15 minutes Cooking time: 20-25 minutes Serves 6-8

50g butter

1 cup (180g) quick cook polenta

1 teaspoon baking powder

1⁄4 teaspoon baking soda

1 teaspoon smoked paprika

1⁄2 teaspoon salt

3⁄4 cup milk

1⁄2 cup yoghurt

2 eggs

1 tablespoon liquid honey

1 cup grated cheese

Preheat the oven to 200C (180C fan bake).

Place the butter into a cast iron frying pan (skillet). Gently melt the butter until it foams and the milk solids are golden at the bottom of the pan, about 3-4 minutes. It will smell caramelised and nutty. Remove from the heat.

Combine the dry ingredients in a mixing bowl. In a separate bowl, whisk together the milk, yoghurt, eggs and honey. Pour this over the dry ingredients and use a spatula to mix together. Drizzle over the golden butter, add half of the grated cheese, and fold to just combine. It is OK to leave a few streaks of butter in the mix.

Pour the batter into the warm skillet that still has a thin layer of melted butter in the base. (Or use a well-greased 22cm cake tin). Scatter with the remaining cheese and place into the hot oven. Bake for 20-25 minutes, until the cornbread is firm to touch. Cut into wedges and serve.