Kane's Kitchen - 22nd November 2011 - Cornbread with Tomato Salsa, Grilled Bacon and Sour Cream

Try this little beauty next time you want an indulgent breakfast!

  

Cornbread with Tomato Salsa, Grilled Bacon and Sour Cream

Serves:  6    

Prep Time:  25 mins

Cook Time:  30 mins

What You’ll Need:

• 1 cup self-raising flour
• 1 cup polenta
• ¼ cup caster sugar
• ½ cup corn kernals
• 1 tsp salt
• ¾ cup milk
• ¼ cup parmesan cheese
• ½ cup sour cream
• ¼ cup vegetable oil
• 1 egg, whisked
• Olive oil, to grease
• Flour, to dust
• 6 rashers bacon

Tomato Salsa

• 1 avocado, chopped
• 3 tomatoes, chopped
• 1 tbsp lemon juice
• ½ red onion, chopped
• 2 tbsp fresh coriander
• ½ red chilli, chopped
• 1 cup sour cream, to serve

  

What You’ll Need To Do:

1.        Preheat oven to 220C.  Grease a 22cm x 11cm loaf pan with olive oil.  Dust with flour and shake off the excess.

2.        Sift the flour and salt into a bowl.  Add the polenta, sugar, corn kernals, cheese, sour cream, milk, oil and egg.  Stir until combined.

3.        Pour the mixture into the loaf pan and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.  Set aside for 5 minutes before turning out on a wire rack. 

4.        To prepare the salsa, combine all the ingredients (except the sour cream) in a bowl and mix.  Grill some bacon in a pan. 

5.        Cut the corn bread into slices and top with grilled bacon, salsa, a dollop of sour cream and some fresh coriander/chives.