A few years ago, I made cornbread for a supper club dinner that I was hosting, and fell in love with it so much that I continued to make it regularly for months afterwards. I served it with a rich beef cacao-laced chili con carne, but really I've discovered it's delicious with many things.
A single wedge of this sweetcorn-studded polenta loaf is perfect served with a tomato-based soup, Mexican chili or any stews. It's...
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