CHILLI CHEESE CORNBREAD
This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
Provided by Jamie Oliver
Categories Bread Recipes Jamie's America Bread Dinner Party Bonfire night recipes American Vegetables
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- This is one of the most delicious cornbreads I've ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that's so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious.
- Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
- Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
- Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
- Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
- Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
- Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
- Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it's ready, sprinkle over your remaining cheese and return it to the oven.
- Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway - it's unbelievably good when it's warm.
Nutrition Facts : Calories 337 calories, Fat 14.5 g fat, SaturatedFat 7.4 g saturated fat, Protein 12.5 g protein, Carbohydrate 39.1 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.7 g salt, Fiber 0.3 g fibre
CORNBREAD
Our easy cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dinner, Side dish, Snack, Supper
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.08 milligram of sodium
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