Ingredients

• 1 tbs olive oil
• 4 bacon rashers, rind and excess fat removed, finely chopped
• 1 medium brown onion, halved, finely chopped
• 2 tsp dry mustard powder
• 1 x 400g can borlotti beans, drained, rinsed
• 1 x 240g can cannellini beans, drained, rinsed
• 1 x 400g can whole peeled tomatoes
• 250ml (1 cup) vegetable stock
• 2 tbs tomato paste
• 1 tbs treacle
• 2 dried bay leaves
• Salt & freshly ground black pepper

• cheese cornbread

• Melted butter, to grease
• 340g (2 1/4 cups) self-raising flour
• Pinch of salt
• 120g (2/3 cup) polenta (cornmeal)
• 375ml (1 1/2 cups) milk
• 120g butter, melted
• 2 eggs, lightly whisked
• 120g (1 1/2 cups) coarsely grated tasty cheddar

Description

Baked Beans With Cheese Cornbread Recipe - To Make The Cheese Cornbread, Preheat Oven To 190°C. Brush The Base And Sides Of An 11 X 21cm (base Measurement) Loaf Pan With Melted Butter To Grease. Combine The Flour...

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