We may be past the winter solstice here in Australia, but the soup and casserole thing is still alive and kicking in this household. When I think about it, the casserole thing kind of runs throughout the year!

Hot soup served without bread is a bit of a sin, as far as I’m concerned, but sometimes I crave a little more than a good chunk of sourdough or quick damper to dunk into the steamy bowl of goodness.

Then I thought of making cornbread. But not just any cornbread.

Every so often I knock up the cornmeal crust that I used in this recipe, putting it on a casserole for some extra bready goodness. What I’ve done is adapt it a little further by adding cauliflower, extra cheese and gorgeous smoky speck.

This is a savoury cornbread, as you can probably tell. One thing I noticed when travelling around the States, especially up in the north, is the very high sugar content in their cornbreads. I’m not one for sweet cake with my soups or casseroles, so sugar never comes to the party.

The recipe I’ve provided makes a lot. And I mean a lot! Give or take, it can serve up to ten people with a decent sized piece of cornbread. The quantities can be halved, but you can easily freeze some for another time.

Print Recipe

Cauliflower & cheese cornbread

Cornbread meets the classic flavours of cauliflower and cheese. Perfect with soup or simply on their own.

Course

Savoury baking

Servings

servings

Ingredients

• 500 g cauliflower cut into florets
• 150 g leek finely sliced
• 2 tbsp virgin olive oil plus 2 tbsp extra
• 100 g speck cut into batons
• 260 g polenta (cornmeal)
• 280 g self raising flour
• 2 tsp baking powder
• ½ tsp bicarbonate soda
• 1 tsp salt or to taste
• 70 g sharp cheddar cheese coarsely grated
• 50 g Parmesan cheese coarsely grated
• 80 g garlic chives (1 cup) roughly chopped
• 500 g natural yoghurt
• 100 ml cream
• 3 eggs

Course Savoury baking Servings servings Ingredients 500 g cauliflower cut into florets 150 g leek finely sliced 2 tbsp virgin olive oil plus 2 tbsp extra 100 g speck cut into batons 260 g polenta (cornmeal) 280 g self raising flour 2 tsp baking powder ½ tsp bicarbonate soda 1 tsp salt or to taste 70 g sharp cheddar cheese coarsely grated 50 g Parmesan cheese coarsely grated 80 g garlic chives (1 cup) roughly chopped 500 g natural yoghurt 100 ml cream 3 eggs

Instructions

1. Steam the cauliflower for 10 minutes. Remove from the heat and set aside to cool. Can be pre-cooked and kept cold in the fridge, if you wish.
2. Heat 2 tbsp of the oil in a skillet over medium heat. Sauté the leek for 2 minutes, add the speck and continue cooking for 5 minutes, stirring frequently. Set aside to cool.
3. Preheat oven to 190°C. Grease and line 2 loaf pans, a large baking dish or simply use large muffin cups.
4. Combine the polenta, flour, baking powder, bicarb, salt, cheeses, chives, cauliflower and cooled leek & speck in a large mixing bowl. Toss gently to mix well.
5. In another bowl whisk together the yoghurt, cream, eggs and remaining 2 tbsp oil. Pour this over the dry ingredients and mix well to combine. Spoon mixture into the prepared baking dishes and bake for 30-40 minutes, or until golden and cooked all the way through.
6. Remove from baking dish when cool enough to handle. Can be eaten at room temperature, but is best when warm.
7. It also freezes very well!

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