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