Slightly sweet, buttery and tender, these rustic cornbread squares are so good. They're made with wholemeal flour and are, unusually, studded with chocolate chips. Makes a nutritious and delicious breakfast or snack at any time of the day.
Sift the flour, polenta, sugar and baking powder into a bowl. Throw in any bits of bran left in the sieve.
125 g wholemeal flour, 130 g fine polenta, 30 g golden caster sugar, 1 scant tbsp baking powder
Chop the chocolate into small pieces and stir into the flour.
50 g dark chocolate
Make a well in the middle and break the eggs into it.
2 large eggs
Start to mix these in, adding the honey and oil as you go.
3 tbsp runny honey + a tsp for the top, 50 ml extra virgin olive oil
Stir in the cream.
225 ml double cream (heavy cream)
Pour the batter into a lined 23cm (9") square baking tin or greased silicone mould. Bake for 25 minutes or until risen, firm to the touch and golden on top. If you're not sure poke a skewer into the middle and if it comes out more or less clean, it's ready.Be careful not to over bake though as dry cornbread isn't very nice.
Drizzle the teaspoon of honey onto the hot cake and spread it around to give it a shiny top.
Leave to cool in the tin then cut into 16 pieces.
Notes
Prefer them plain? Just omit the chocolate.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.