Tenderstem® broccoli Chilli Cheese Cornbread
Method
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Pre-heat the oven to 180 degrees and line and grease the cake tin with butter.
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Place the Tenderstem® broccoli into two equal piles. Set the first half to one side, then finely chop the stems and florets of the second half, then place them in a bowl to one side.
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Place the milk and butter in a small saucepan over a medium heat and stir until the butter has melted then take off the heat. Allow to cool for 10 minutes then beat in the eggs followed by the grated cheddar and yoghurt. Leave to one side.
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In another bowl combine the flour, polenta, paprika, chilli flakes, baking powder, bicarbonate and salt. Stir everything until evenly combined then slowly add the butter mixture to the dry ingredients, mixing into a batter as you go. Then stir in the finely chopped Tenderstem® broccoli.
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Tip the mixture into a cake tin then smooth the batter with the back of a spoon. Place the remaining Tenderstem® broccoli lightly on top of the batter in lines. Lightly brush the stems and florets with oil and place in the oven for 25 mins or a until skewer comes out clean.
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Leave to cool for a few minutes in the tin then run a knife around the edge of the tin and remove. To serve, cut the cornbread into big thick wedges.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
