Name: Pickle Cornbread with Pickle Brine Butter
Cook time: 1 h 10 min
Yield: 8
Ingredients: INGREDIENTS; FOR THE CORNBREAD; 175g instant/quick-cook polenta; 75g plain flour; 1tbsp caster sugar; 1½tsp baking powder; ½tsp bicarbonate of soda; 2 medium eggs; 350ml buttermilk; 60g butter, melted and cooled; 100g dill pickles, drained and finely chopped; FOR THE QUICKPICKLED ONIONS; Juice 2 limes; 1 red onion, finely sliced; FOR THE WHIPPED FETA; 300g feta, crumbled; 175g Greek-style yogurt; FOR THE PICKLE BRINE BUTTER; 25g butter; 2tbsp pickle brine, from a jar of dill pickles; TO SERVE; 8 medium eggs; Small handful chives, finely sliced

VMG Recipes