Cheesy Bean Cornbread

• 1/4 cup self-rising flour, sifted
• 1 cup instant polenta
• 4.5 oz reduced-fat Cheddar cheese, coarsely grated
• 1 (15 oz) can baked beans in tomato sauce
• 3 None spring onions, thinly sliced
• 2 tsp fresh thyme leaves, finely chopped
• 3/4 cup buttermilk
• 2 tbsp reduced-fat margarine, melted
• 1 None small red pepper, cut into 1/3 inch pieces
• 3 slices bacon, coarsely chopped
• None None tomato chutney, to serve

1. Preheat oven to 350u0b0F. Grease and line the base of a 7 inch square cake pan.
2. Combine flour, polenta and 1 tsp salt. Add 1/2 the cheese, baked beans, onions, thyme, buttermilk and margarine and mix until combined. Season. Transfer to prepared pan. Smooth surface. Arrange pepper, bacon and remaining cheese over top. Bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
3. Slice and serve with chutney.

flour, instant polenta, cheddar cheese, beans, spring onions, thyme, buttermilk, margarine, red pepper, bacon, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/24781 (may not work)