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.