Say hello to the perfect combination of sweet, savoury & smoky! Test your cooking skills with homemade cornbread and yummy bacon-wrapped broccolini. Sounds complicated, but we can assure you it is not! Your dinner guests don’t need to know that, though…
Bacon-Wrapped Broccolini & Cornbread
Bacon-Wrapped Broccolini & Cornbread
with a side salad & lemon vinaigrette
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Flour Mix
- Lemon
- Lemons
- Long Stem Broccoli
- Low Fat Fresh Milk
- Polenta
- Radish
- Salad Leaves
- Streaky Pork Bacon
- Tinned Sweetcorn
- Walnuts
- White Sugar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Butter
- Egg/s
BREAD & BUTTER
Preheat the oven to 200°C. Place a skillet or an oven proof pan in the hot oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and the milk. Mix until combined. Add the Polenta, the Flour Mix, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
CORNBREAD
Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
PREP STEP
While the bread is baking, rinse and roughly shred the Salad Leaves. Rinse the Radish and thinly slice into rounds. Zest the Lemon and cut into wedges.
FRESHY ZESTY
In a small bowl, combine the juice of 1 Lemon wedge, a drizzle of oil, sweetener to taste, and some seasoning. Set aside. In a salad bowl, combine the shredded Salad Leaves, the Radish rounds, and ½ the chopped Walnuts. Just before serving, toss the lemon vinaigrette through the salad.
YOU’RE BACON ME CRAZY
Slice each bacon strip in half lengthways. Wrap a bacon slice around the length of each broccoli stem. Place the bacon-wrapped broccoli on a baking tray (along with any leftover broccoli). Drizzle over a little oil and season. When the cornbread is done, add the broccolini to the hot oven and bake for 12-15 minutes until cooked through and crisping up.
Lemon BUTTER SAUCE
Place 30g of butter in a saucepan over medium heat. When it starts to foam, add the juice of 1 Lemon wedge, the lemon zest, and the remaining Walnuts. Cook for 1-2 minutes until the butter is slightly browned.
CLASSIC NOSHING
Plate up the bacon-wrapped broccolini and drizzle over the nutty Lemon butter sauce. Side with the fresh cornbread for dipping, the dressed salad, and any remaining lemon wedges. Enjoy!
Tinned Sweetcorn - 60g
Low Fat Fresh Milk - 30ml
Polenta - 30ml
Flour Mix - 55ml
White Sugar - 20ml
Salad Leaves - 20g
Radish - 20g
Walnuts - 15g
Lemon - 1
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">Streaky Pork Bacon - 4 strips
Long-stem Broccoli - 100g
BREAD & BUTTER
Preheat the oven to 200°C. Place a skillet or an oven proof pan in the hot oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and the milk. Mix until combined. Add the Polenta, the Flour Mix, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
CORNBREAD
Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
PREP STEP
While the bread is baking, rinse and roughly shred the Salad Leaves. Rinse the Radish and thinly slice into rounds. Zest the Lemon and cut into wedges.
FRESHY ZESTY
In a small bowl, combine the juice of 2 Lemon wedges, a drizzle of oil, sweetener to taste, and some seasoning. Set aside. In a salad bowl, combine the shredded Salad Leaves, the Radish rounds, and ½ the chopped Walnuts. Just before serving, toss the lemon vinaigrette through the salad.
YOU’RE BACON ME CRAZY
Slice each bacon strip in half lengthways. Wrap a bacon slice around the length of each broccoli stem. Place the bacon-wrapped broccoli on a baking tray (along with any leftover broccoli). Drizzle over a little oil and season. When the cornbread is done, add the broccolini to the hot oven and bake for 12-15 minutes until cooked through and crisping up.
Lemon BUTTER SAUCE
Place 60g of butter in a saucepan over medium heat. When it starts to foam, add the juice of 2 Lemon wedges, the lemon zest, and the remaining Walnuts. Cook for 1-2 minutes until the butter is slightly browned.
CLASSIC NOSHING
Plate up the bacon-wrapped broccolini and drizzle over the nutty Lemon butter sauce. Side with the fresh cornbread for dipping, the dressed salad, and any remaining lemon wedges. Enjoy!
Tinned Sweetcorn - 120g
Low Fat Fresh Milk - 60ml
Polenta - 60ml
Flour Mix - 110ml
White Sugar - 40ml
Salad Leaves - 40g
Radish - 40g
Walnuts - 30g
Lemon - 1
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">Streaky Pork Bacon - 8 strips
Long-stem Broccoli - 200g
BREAD & BUTTER
Preheat the oven to 200°C. Place a skillet or an oven proof pan in the hot oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and the milk. Mix until combined. Add the Polenta, the Flour Mix, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
CORNBREAD
Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
PREP STEP
While the bread is baking, rinse and roughly shred the Salad Leaves. Rinse the Radish and thinly slice into rounds. Zest the Lemons and cut into wedges.
FRESHY ZESTY
In a small bowl, combine the juice of 3 Lemon wedges, a drizzle of oil, sweetener to taste, and some seasoning. Set aside. In a salad bowl, combine the shredded Salad Leaves, the Radish rounds, and ½ the chopped Walnuts. Just before serving, toss the lemon vinaigrette through the salad.
YOU’RE BACON ME CRAZY
Slice each bacon strip in half lengthways. Wrap a bacon slice around the length of each broccoli stem. Place the bacon-wrapped broccoli on a baking tray (along with any leftover broccoli). Drizzle over a little oil and season. When the cornbread is done, add the broccolini to the hot oven and bake for 12-15 minutes until cooked through and crisping up.
Lemon BUTTER SAUCE
Place 90g of butter in a saucepan over medium heat. When it starts to foam, add the juice of 3 Lemon wedges, the lemon zest, and the remaining Walnuts. Cook for 1-2 minutes until the butter is slightly browned.
CLASSIC NOSHING
Plate up the bacon-wrapped broccolini and drizzle over the nutty Lemon butter sauce. Side with the fresh cornbread for dipping, the dressed salad, and any remaining lemon wedges. Enjoy!
Tinned Sweetcorn - 240g
Low Fat Fresh Milk - 85ml
Polenta - 90ml
Flour Mix - 165ml
White Sugar - 60ml
Salad Leaves - 60g
Radish - 60g
Walnuts - 45g
Lemons - 2
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">Streaky Pork Bacon - 12 strips
Long-stem Broccoli - 300g
BREAD & BUTTER
Preheat the oven to 200°C. Place a skillet or an oven proof pan in the hot oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and the milk. Mix until combined. Add the Polenta, the Flour Mix, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
CORNBREAD
Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
PREP STEP
While the bread is baking, rinse and roughly shred the Salad Leaves. Rinse the Radish and thinly slice into rounds. Zest the Lemons and cut into wedges.
FRESHY ZESTY
In a small bowl, combine the juice of 4 Lemon wedges, a drizzle of oil, sweetener to taste, and some seasoning. Set aside. In a salad bowl, combine the shredded Salad Leaves, the Radish rounds, and ½ the chopped Walnuts. Just before serving, toss the lemon vinaigrette through the salad.
YOU’RE BACON ME CRAZY
Slice each bacon strip in half lengthways. Wrap a bacon slice around the length of each broccoli stem. Place the bacon-wrapped broccoli on a baking tray (along with any leftover broccoli). Drizzle over a little oil and season. When the cornbread is done, add the broccolini to the hot oven and bake for 12-15 minutes until cooked through and crisping up.
Lemon BUTTER SAUCE
Place 120g of butter in a saucepan over medium heat. When it starts to foam, add the juice of 4 Lemon wedges, the lemon zest, and the remaining Walnuts. Cook for 1-2 minutes until the butter is slightly browned.
CLASSIC NOSHING
Plate up the bacon-wrapped broccolini and drizzle over the nutty Lemon butter sauce. Side with the fresh cornbread for dipping, the dressed salad, and any remaining lemon wedges. Enjoy!
Tinned Sweetcorn - 360g
Low Fat Fresh Milk - 125ml
Polenta - 125ml
Flour Mix - 220ml
White Sugar - 80ml
Salad Leaves - 80g
Radish - 80g
Walnuts - 60g
Lemons - 2
Pork-bacon/" title="View all our recipes with Streaky Pork Bacon at eCook">Streaky Pork Bacon - 16 strips
Long-stem Broccoli - 400g
Frequently Asked Questions
What is the preparation time for Bacon-Wrapped Broccolini & Cornbread?
The preparation time for Bacon-Wrapped Broccolini & Cornbread with a side salad & lemon vinaigrette is between 20 and 35 minutes.
What is the total time required to make Bacon-Wrapped Broccolini & Cornbread with a side salad & lemon vinaigrette?
The total time required to make Bacon-Wrapped Broccolini & Cornbread with a side salad & lemon vinaigrette is between 40 and 55 minutes.
How many servings does Bacon-Wrapped Broccolini & Cornbread provide?
4 servings
What are the main ingredients in Bacon-Wrapped Broccolini & Cornbread?
Flour Mix, Lemon, Lemons, Long Stem Broccoli, Low Fat Fresh Milk, Polenta, Radish, Salad Leaves, Streaky Pork Bacon, Tinned Sweetcorn, Walnuts, White Sugar
What is the nutritional information of Bacon-Wrapped Broccolini & Cornbread?
Calories: 898, Carbs: 97 grams, Fat: grams, Protein: 33.6 grams, Sugar: 35.3 grams, Salt: 1219 grams
How do I prepare Bacon-Wrapped Broccolini & Cornbread?
BREAD & BUTTER: Preheat the oven to 200°C. Place a skillet or an oven proof pan in the hot oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and the milk. Mix until combined. Add the polenta, the flour mix, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning. CORNBREAD: Carefully remove the skillet or pan from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread it out evenly. Return to the hot oven and bake for 25-30 minutes, or until golden and a skewer comes out clean. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired. FRESHY ZESTY: In a small bowl, combine the juice of 2 lemon wedges, a drizzle of oil, sweetener to taste, and some seasoning. Set aside. In a salad bowl, combine the shredded salad leaves, the radish rounds, and ½ the chopped walnuts. Just before serving, toss the lemon vinaigrette through the salad. YOU’RE BACON ME CRAZY: Slice each bacon strip in half lengthways. Wrap a bacon slice around the length of each broccoli stem. Place the bacon-wrapped broccoli on a baking tray (along with any leftover broccoli). Drizzle over a little oil and season. When the cornbread is done, add the broccolini to the hot oven and bake for 12-15 minutes until cooked through and crisping up. LEMON BUTTER SAUCE: Place 60g of butter in a saucepan over medium heat. When it starts to foam, add the juice of 2 lemon wedges, the lemon zest, and the remaining walnuts. Cook for 1-2 minutes until the butter is slightly browned. CLASSIC NOSHING: Plate up the bacon-wrapped broccolini and drizzle over the nutty lemon butter sauce. Side with the fresh cornbread for dipping, the dressed salad, and any remaining lemon wedges. Enjoy! PREP STEP: While the bread is baking, rinse and roughly shred the salad leaves. Rinse the radish and thinly slice into rounds. Zest the lemon and cut into wedges.
What should be prepared from my kitchen to make Bacon-Wrapped Broccolini & Cornbread?
Flour Mix, Lemon, Lemons, Long Stem Broccoli, Low Fat Fresh Milk, Polenta, Radish, Salad Leaves, Streaky Pork Bacon, Tinned Sweetcorn, Walnuts, White Sugar
How many calories does Bacon-Wrapped Broccolini & Cornbread have?
898 calories
How much fat content does Bacon-Wrapped Broccolini & Cornbread have?
grams
Woolies Products in this dish
