Spiced cheese cornbread

Spiced cheese cornbread

By
From
Mark Hix On Baking
Makes
1
Photographer
Jason Lowe

I often make this unusual bread to take to parties or barbecues and it always gets devoured in no time. It's a great snack with a tomato salsa or as an accompaniment to a brunchy-type soup like a corn chowder.

Ingredients

Quantity Ingredient
100ml olive oil, plus extra for oiling
2 large onions, peeled, halved and finely chopped
2 medium green chillies, 2 seeded and finely chopped and 2 thinly sliced
2 corn on the cob, cooked and kernels removed
or 400g canned sweetcorn, finely chopped
4 large eggs, beaten
200g cornmeal or polenta flour
250ml full-fat milk
200g self-raising flour
salt
freshly ground black pepper
250g mature cheddar, grated

Method

  1. Preheat the oven to 200°C.
  2. Heat the oil in a frying pan, add the onion and finely chopped chilli and cook for 5–6 minutes without colouring, stirring every so often. Add the chopped corn kernels and cook, stirring, for another 3–4 minutes. Remove from the heat and leave to cool.
  3. In a bowl, mix the eggs with the cornmeal or polenta, milk, flour, a little salt and pepper and three-quarters of the grated cheese. Beat until well combined before stirring in the cooled onion mixture.
  4. Brush a loaf tin or 22 cm round cake tin with olive oil, line the base with a cut-out piece of greaseproof paper and pour in the cornbread mixture. Scatter the sliced chilli over the top and bake for 20 minutes. Remove from the oven and scatter over the remaining cheese before returning to the oven and cooking for a further 10 minutes.
  5. Leave to rest for 10 minutes in the tin before turning out onto a serving dish. Serve warm.
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