RECIPE: CHEDDAR CORN BREAD

The perfect starter dish for a hearty winter menu. Or just a cheeky, cheesy snack.

Serves 2-4

Ingredients:

• 100ml Fancy Hank's Jalapeno & Peach Hot Sauce

• 1 cup cornmeal

• ½ cup plain flour

• 1 teaspoon baking powder

• ½ baking soda

• 115g grated sharp cheddar cheese

• ½ cup corn

• 2 spring onions - finely sliced

• 1 x large egg

• ½ cup greek yogurt

• ¼ cup cubed butter

• 3 tablespoons honey

• 200g cream cheese

Method:

1. Preheat oven to 210 degrees.

2. Leave cream cheese out to come to room temperature.

3. In a large mixing bowl combine cornmeal, flour, baking powder, baking soda, salt, cheese, spring onions and corn.

4. Add cubed butter and rub into flour mixture until it resembles coarse breadcrumbs.

5. Stir in egg, then yogurt and honey. Stir gently until dough forms.

6. Place dough on a floured surface and gently knead/fold 3 times. Press dough into 6-8” circle.

7. Cut circle into 6 wedges.

8. Place on greased baking tray and bake for 14 minutes or until golden brown.

9. While scones are cooking place cream cheese in mixing bowl and work with wooden spoon or spatula until smooth.

10. Add in Fancy Hank's Jalapeno & Peach hot sauce and mix well.

11. Spread cream cheese on hot scones.