Cheddar Cornbread

When we went to Vermont last June the cornbread at Top of the Hill Grill (which I would highly recommend if you're ever there) was amazing. Served on a platter with pulled pork, ribs and brisket, it was some of the best food we ate on our trip. I've thought about it on occasion since then and decided I needed some more cornbread in my life.
Some friends of ours got an extremely large wheel of cheddar cheese for Christmas and they gave us a great big chunk of it. To stop us from gorging on cheese in one sitting I decided it might be better to put some in a bake.
This month's Olive magazine had a recipe for jalapeno cornbread, which I adapted for the cheddar instead. I love it at the start of the month when Olive and Good Food drop in my post box. I know I'm guaranteed a couple of quiet hours reading recipes and drinking coffee.
My friend had a birthday brunch last weekend and I took this cornbread and the goats cheese scones (recipe on the Homemaker blog). She usually does a lot of cooking at brunch because she's such a good cook but she wanted a break for her birthday so I agreed to make the food. I also made some chai tea loaf (recipe coming soon), a spinach and ricotta frittata and some home fries. I had home fries at The Breakfast Club last time we went to London and they were so good I e-mailed and asked for the recipe, which they very kindly sent to me.
I love brunch. It's breakfast on a grander scale, and I love breakfast. I always always make sure I have breakfast. I know some people miss it or can't face food so early but I always make time for it. I usually have it around 9:30 when I get to work but sometimes I'll have a slice of brown bread with almond butter on before leaving the house to stop me raiding the pastries in the supermarket bakery section on the way to the office. Sadly, in our building, we aren't allowed toasters or my breakfast options would increase greatly. I toasted the slices of this cornbread at brunch, it was amazing served warm with a little butter to be extra indulgent.
The weekend is the time to make breakfast a bit more special. We usually reserve eggs for a weekend, oeufs en cocotte is a favourite or egg and soldiers. Today, we just had poached eggs on potato cakes, we were using up leftovers but it was a really nice breakfast. I went for a short run and then came home to eggs, it was a lovely Sunday.
Cheddar Cornbread
(Recipe adapted from  the February 2013 issue of Olive magazine)
65g strong bread flour
160g polenta/corn meal
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 tablespoon golden caster sugar
3 eggs
400ml whole milk
60 unsalted butter, melted
225g strong cheddar cheese, crumbled
  1. Preheat the oven to 200 C/400 F. Grease and line a 900g loaf tin.
  2. Mix the dry ingredients in a bowl. Whisk the eggs, milk and butter together and add to the dry ingredients. Fold in the crumbled cheddar cheese.
  3. Pour the mix into the loaf tin. Bake for 15 minutes then turn the oven down to 180 C/350 F and bake for a further 25 minutes.
  4. Leave to cool completely before turning out.