Ingredients

• 100ml/3½fl oz buttermilk
• 1 tbsp olive oil
• plus extra for greasing
• 1 free-range egg
• beaten
• 50g/2oz plain flour
• 50g/2oz quick-cook dried polenta
• 1 tsp baking powder
• pinch freshly ground black pepper
• 50g/2oz soft goats’ cheese
• small handful basil leaves
• torn
• plus extra to serve
• 1 tbsp grated parmesan
• or similar Italian hard cheese
• small pinch dried chilli flakes
• 2 slices mozzarella
• to serve
• 1 tomato
• sliced
• to serve

Directions

• Preheat the oven to 220C/450F/Gas 7. Grease a small loaf tin with olive oil.
• Mix the buttermilk
• olive oil and beaten egg together in a large bowl until well combined.
• In a separate bowl
• mix together the flour
• polenta
• baking powder and freshly ground black pepper.
• Stir the goats’ cheese
• basil
• parmesan and chilli flakes into the flour mixture until well combined.
• Add the buttermilk mixture to the cheese mixture and beat together well
• beating as quickly as you can.
• Spoon the cornbread mixture into the prepared loaf tin and bake in the oven for 20-25 minutes
• or until golden-brown and cooked through (a skewer inserted into the centre of the cornbread should come out clean).
• Serve the cornbread in slices with a mozzarella
• tomato and basil salad.