Cornbread Red Cabbage Slaw
Cook Time 30 minutes
For the Cornbread
2½ cups cornmeal or polenta
1¾ cups buttermilk (can use regular milk)
½ tsp baking powder
½ tsp bi-carbonate soda
2 tsp salt
½ cup Ghee or veg oil (melted if solid), + extra 2 tbsp for pan
For the Red Cabbage Slaw
¼ red cabbage, shredded
1 carrot, grated
20g pine nuts, roasted
20g almonds, roasted
20g hazelnuts, roasted
2 spring onions, diced
30ml white wine vinegar
40ml extra virgin olive oil
Salt & pepper
Preheat the oven at 220C - 250C.
Place a 10 or 12-inch pan into your pre-heated oven. It is important that this is searing hot as it will create an amazing crunch bottom and sides. If you don’t have a cast-iron then a heavy-based non-stick fry pan will work.
For the cornbread, bung everything into a bowl and mix until combined. Don’t work it too hard as you want the mixture to be slightly crumbly. This is a dryer style bread so it really craves liquids as a topping.
Preheat the pan in the oven and onto your stove with an element on high to keep the temp of the pan. Add the reserved tablespoon of ghee, lard, or oil in the pan and let it start smoking.
Pour in the mixture (please be gentle not to splash yourself here) spread the mixture evenly with the back of a spoon or spatula. Let it cook for 1 minute on the pan then place it in the oven for 12 minutes at 250C.
Take the pan out of the oven and let it cool in the pan while you make your salad. By letting the mixture cool, you are letting the bread set and become solid. This will mean the bread won't break or crack when transferred to a chopping board.
For the salad, toss all of the ingredients together in a bowl.
Serve wedges or strips, always have some butter, pickles, mustards, hot sauces on the side. Top the cornbread with salad. Have as many condiments as you like.