Home > Griddled cheesy cornbreads

Griddled cheesy cornbreads

Name: Griddled cheesy cornbreads
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 6
Cuisine: Mexican recipes
Ingredients: 150g self-raising flour, plus extra for dusting; 100g polenta or cornmeal; 1 tsp sea salt; 250g natural yogurt; 100g mature cheddar, grated

Published: 11 Aug 15
Updated: 18 Mar 24

Use these cheesy flatbreads for dipping into houmous, as a side to salads and soups, or wrapping around beef koftas.

Easy
July 2015

Test kitchen approved

Makes 6
Hands-on time 5 min, barbecue time 5-6 min

Use these cheesy flatbreads for dipping into houmous, as a side to salads and soups, or wrapping around beef koftas.

Nutrition: per serving

Calories: 235kcals
Fat: 7g (3.9g saturated)
Protein: 9.8g
Carbohydrates: 32.7g (3.4g sugars)
Fibre: 1.5g
Salt: 1.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g self-raising flour, plus extra for dusting
100g polenta or cornmeal
1 tsp sea salt
250g natural yogurt
100g mature cheddar, grated

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the flour, polenta or cornmeal and sea salt in a mixing bowl, add the yogurt and cheese, then mix with a fork. Bring it all together with your hands into a soft, not wet, dough (add a splash of water if it’s too dry).
Tip out onto a lightly floured work surface, knead for 2-3 minutes until smooth, then divide into 6 pieces and roll each into a 10cm circle. Cook the cornbreads on a medium-hot barbecue for 2-3 minutes on each side until puffed and charred.
Serve with these homemade beef koftas.