Ottolenghi’s honey and yoghurt cornbread, with a lupin twist!

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We love this Ottolenghi favourite in the Lupins for Life team. For some extra depth, we have added a combination of lupin semolina and lupin flour, as well as a dash of chilli for an extra kick!  You can find the original recipe on The Guardian website.

210g unsalted butter

210g quick-cook polenta

100g lupin flour

50g lupin semolina

1tsp chilli flakes

1¾ tsp salt

1 tbsp baking powder

⅓ tsp bicarb soda

450g corn kernels (canned corn or fresh corn)

3 tbsp honey

200g Greek-style yoghurt

80ml milk

3 eggs

METHOD
Preheat fan-forced oven to 210°C.

Put the butter in a 28cm-diameter cast-iron saute pan, then put it in the oven for 12-15 minutes, or until melted and browned. Pour all but a tablespoon and a half of the butter into a bowl and set the pan aside.

Meanwhile, in a large bowl, whisk together the polenta, flour, semolina salt, baking powder and bicarb.

Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the honey, yoghurt, milk, eggs and chilli. Whisk to combine.

Combine the corn mixture, the bowl of browned butter and the dry ingredients. Don’t overmix.

Transfer the mixture to the buttered pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving. 

We recommend serving for breakfast with greek yoghurt and honey, or with a poached egg, and a tomato, avocado, lime and red onion salsa! 

If you’re not a huge fan of chilli, go for some cracked pepper and about 2 teaspoons of fresh thyme instead. You might be surprised to hear it, but thyme and honey make a delicious combination!

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