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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

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Ingredients

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

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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.