Sage, honey and roasted red pepper cornbread

This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make. Drizzle with honey and serve with a little grated parmesan, this recipe is a great afternoon treat

Ingreadient

• 150g salted butter, melted, plus extra do serve
• 50g runny honey, plus extra to serve
• 2 medium eggs
• 250ml buttermilk
• 150g fine polenta or cornmeal
• 150g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tbsp sage
• 50g parmesan or vegetarian alternative, finely grated, plus a little extra to serve
• 2 from a jar whole roasted red peppers, diced

Direction

1. Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.
2. Whisk the melted butter, honey, eggs and buttermilk.
3. In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.
4. Pour the wet ingredients into the dry and briefly mix.
5. Add the diced peppers and mix again until just combined – be careful not to overmix.
6. If using a skillet or pan to bake, warm it on the hob until hot.
7. Pour the batter into the pan or tin then carefully lift into the oven.
8. Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.
9. Drizzle with honey, then allow to cool slightly before serving with a little grated parmesan over the top and butter on the side.