Meere\'s white pudding cornbread

Meere's white pudding cornbreadMeere's

This cornbread is a delicious version of the American classic.

Serves 6


  • 1tablespoon vegetable oil, plus enough to make 1/4cup drippings
  • 60ml vegetable oil
  • 1 package Meere’s Square White Pudding, cut into small cubes
  • 310g fine polenta
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 500ml buttermilk
  • 60ml vegetable oil
  • 2 large eggs, lightly beaten


  1. Preheat oven to 230°C.
  2. Add 1 tablespoon of the oil to a 10-inch/25cm cast iron skillet over a medium heat. Cook the pudding cubes until crisp, about 5 minutes, then transfer to a plate lined with kitchen paper.
  3. Pour off the fat from the pan, reserving about ¼ cup. If there isn't enough fat to make 1/4 of a cup, top it up with oil.
  4. Combine the polenta, baking powder, baking soda, and salt in large bowl. Whisk in the buttermilk, 3 tablespoons of oil, the reserved fat, the eggs and the crisp pudding.
  5. Heat the remaining oil in an empty skillet over a medium-high heat until just smoking. Spoon the mixture, 100ml at a time, into the skillet.
  6. Place the pan in the oven and bake until the top begins to crack and the sides are golden brown, around 12 to 16 minutes. Cool in the pan for 5 minutes, then turn out onto a wire rack. Cut and serve with Meere's beef chilli.

Read more about Meere's here.