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260g (1 1 ⁄2 cups) coarse polenta 600ml ctn buttermilk 220g rindless bacon rashers, cut into thin, short strips 420g can corn kernels, drained 2 green shallots, thinly sliced 200g (2 1 ⁄2 cups) coarsely grated cheddar 115g (3⁄4 cup) self-
raising flour 1 tsp salt 150g unsalted butter, melted 3 eggs
2
Combine
Combine the polenta and buttermilk in a large bowl. Cover with plastic wrap and set aside at room temperature, stirring occasionally, for 6 hours (or overnight in the fridge) to soften.
3
Fry
Cook bacon in a small non-stick frying pan for 5-8 minutes until crisp. Use a slotted spoon to transfer bacon to a bowl. Set aside to cool. Pour the bacon fat into a jug (you’ll need 2 tbs).
4
Preheat
Preheat the oven to 180°C/160°C fan forced. Place corn on a plate lined with paper towel to drain excess moisture and set aside. Combine bacon, shallot and 1 cup of the cheddar in a bowl.
5
Heat
Heat bacon fat in a 6.5cm-deep, 19cm (base) 2L (8-cup-capacity) ovenproof frying pan over medium heat. Remove from heat. Immediately add cornbread mixture to the pan. Bake for 30 minutes.
6
Bake
Remove from oven and sprinkle with bacon mixture. Bake for a further 15 minutes or until a skewer inserted into the centre comes out clean and the cheese has melted and bacon is golden and crisp.
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