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Homemade Tomato and Pepper Baked Beans with Corn Bread

preparation time

20 mins

Cooking time

30 mins



Homemade Tomato and Pepper Baked Beans with Corn Bread


Corn Bread

1 cup buttermilk

2 eggs

50g butter, melted

¾ cup plain flour

¾ cup fine polenta

2 tsp baking powder

1 cup fresh corn kernels, approx 2 cobs

½ cup tasty cheese, grated

1 medium red chilli, seeds removed and sliced

¼ cup parsley, chopped

2 spring onions, sliced

Baked Beans

1 tbsp olive oil

2 chorizo, sliced

1 onion, peeled and sliced

400g cannellini beans, drained

1 jar Beerenberg Tomato and Cracked Pepper Relish

1 cup water

2 tbsp Beerenberg Worcestershire Sauce

Handful fresh basil and parsley leaves


To start, make the corn bread.

Preheat the oven to 180ºC. Line a 20cm cake tin with baking paper. In a large bowl, whisk the buttermilk, eggs and butter together. Add the flour, polenta and baking powder to the bowl. Mix together to combine. Stir in the corn kernels, cheese, chilli and herbs. Pour the mixture into the prepared cake tin and bake  in the oven for 20 minutes or until lightly golden.

In the meantime, make the baked beans. Heat the oil in a saucepan. Add the sliced chorizo and onion and sauté for 2 to 3 minutes. Add the beans, Tomato and Cracked Pepper Relish, water and Worcestershire Sauce. Bring to the boil then reduce heat and simmer for 5 to 10 minutes. Serve in a bowl with fresh herbs and a side dish of extra chutney.

Serving suggestion: Serve with extra poached or fried eggs.