We're on a bit of a wild garlic kick at the moment, and this is one of our favourite wild garlic creations of the year. A savoury, cheesy cornbread that's easily adaptable to all manners of herbs and cheese. We like parmesan and fresh curd cheese (the latter of which you can substitute with yogurt if not available). You can even add veggies like sautéed mushrooms or artichokes. We love this versatile bread, and it's gluten free too!
Wild Garlic and Fresh Curd Cheese Cornbread
Dietary: Gluten Free | Serves: 4-6
- 250g fine yellow cornmeal
- 50g gram flour
- 1 tbsp baking powder, gluten free
- ½ tsp black pepper or paprika
- ½ teaspoon salt
- 2 eggs
- 100ml olive oil
- 200ml water
- 100ml cream or soya cream
- 80ml apple juice
- 100g wild garlic, chopped
- 100g soft curd cheese
- 30g grated parmesan style hard cheese
- Pre-heat the oven to 200C.
- Grease a 25cm flan case.
- Mix all the dry ingredients together in a large bowl.
- Mix all the wet ingredients together & add to the dry ingredients.
- Add wild garlic, hard cheese and curd cheese
- Mix to a smooth batter.
- Pour into the flan case & bake in the middle of the pre-heated oven until golden, about 20 minutes. Test that it is cooked with a skewer. If the skewer comes out dry, the cornbread is cooked through.
- Leave to cool, before cutting
- If you don’t have fresh curd cheese, use yoghurt or soya yoghurt as an alternative.
- Instead of the hard cheese and wild garlic try using other ingredients such as roasted peppers, blue cheese, sautéed mushrooms, artichokes, olives, capers, chillis, basil or parsley.