Bacon Cornbread with Cajun Dip

Ingredients for 1 servings:

• 125 g polenta
• 40 g flour
• 1 packet of baking powder
• ½ tsp salt
• 200 ml buttermilk or alternatively milk
• 125 g ham, finely diced
• 3 tbsp cheese, grated, e.g. Emmental
• 1 egg(s)
• 1 cup Greek yogurt (approx. 125 g)
• 1 cup of sour cream (approx. 200 g)
• 1 tbsp seasoning mix (Cajun mix)
• 1 tbsp honey
• 1 tsp salt, possibly more
• ½ lemon(s), zest and juice
• butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the bacon cornbread, preheat the oven to 180°C (top and bottom heat). Place the ham in a pan and cook over medium heat for about 5 minutes. Combine the polenta, flour, baking powder, and salt in a bowl and stir to combine. Add the buttermilk, egg, cheese, and the cooked ham and stir to combine. Let it rest for 10 minutes; the batter should then have a consistency similar to mashed potatoes. If it’s too thick, add more milk; if it’s too runny, add a little flour. Pour the batter into a buttered baking or casserole dish and bake for about 25 minutes. For the Cajun dip, mix the yogurt, sour cream, honey, salt, lemon zest, lemon juice, and Cajun seasoning well and let it sit in the refrigerator for 2-3 hours. You can buy ready-made Cajun spice mixes, but you can also make your own, for example, following this recipe suggestion: https://www.chefkoch.de/rezepte/2882271440496244/Cajun-Gewuerzmischung.html