Food by Barbara Northwood

Ham and cheese corn bread fingers

Aug 06 01:38pm

Prep Time	Cook Time	Serves
20 mins	20 mins	12

Ingredients

1 / 4 cup plain flour
2 tsps baking powder
1 / 4 tsp bicarbonate of soda
3 / 4 cup fine polenta
3 / 4 cup buttermilk
1 egg, lightly beaten
25g unsalted butter, melted
1 tblsp brown sugar
100g packet shaved ham, chopped
125g can corn kernels, drained
2 tblsps chopped fresh chives
1 1 / 2 cups grated tasty cheese
Butter, to serve

1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
2. Sift flour, baking powder and soda into a large bowl. Add polenta. Stir to combine. Add buttermilk, egg, butter, sugar, ham, corn, chives and 1 cup of the cheese. Mix well. Spoon into prepared pan. Smooth over top. Sprinkle with remaining cheese.
3. Cook in a moderate oven (180C) for about 20 minutes, or until golden and cooked
when tested. Stand in pan for 5 minutes before turning out onto a wire rack to cool.
4. Cut corn bread into 12 fingers. Serve warm or cold with butter.

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