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Yotam Ottolenghi’s recipes for fuss-free savoury bakes | Recipe | Vegetarian recipes dinner, Savoury baking, Ottolenghi recipes
a pan filled with food sitting on top of a table
theguardian.com

Yotam Ottolenghi’s recipes for fuss-free savoury bakes

1hr 40min · Vegetarian
I’ve always kept my cornbread more on the savoury side, with such additions as feta and chilli. This more classic take echoes the natural sweetness of corn in the best possible way, in a sweet/salty combination that’s ideal for breakfast or brunch. Avocado, in any shape or form, will work well alongside
theguardian
The Guardian

Ingredients

Produce
• 20 g Chives
• 450 g Corn kernels from, fresh
Refrigerated
• 3 Eggs
Condiments
• 3 tbsp Runny honey plus extra to serve
Pasta & Grains
• 210 g Quick-cook polenta
Baking & Spices
• 1 tbsp Baking powder
• 1/3 tsp Bicarbonate of soda
• 1 Black pepper
• 210 g Plain flour
• 1 3/4 tsp Salt
Dairy
• 210 g Butter, unsalted
• 200 g Greek-style yoghurt
• 80 ml Whole milk

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