Chilli cheese cornbread

Serves 10

  • 2 onions, peeled and thinly sliced

  • 2 corn on the cob

  • 4 large eggs (preferably free range or organic), beaten

  • 325 g coarse cornmeal or polenta

  • 250 ml full-fat milk

  • 1 teaspoon baking powder

  • 6 tablespoons plain flour

  • sea salt

  • freshly ground black pepper

  • 140 g freshly grated mature Cheddar cheese

  • 3 fresh green chillies, 2 of them deseeded and finely chopped, the other finely sliced

  • olive oil

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 your oven to 200ºC/400ºF/gas 6. Put your butter into a frying pan on a medium heat and add your sliced onions. Fry gently for about 15 to 20 minutes, until they've caramelized and are golden and sticky. While that's happening, get your corn ready. Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these to the pan with the onions and cook for a further 5 minutes, then remove from the heat and set aside to cool for a

few minutes.



In a bowl, mix your eggs, cornmeal, milk, baking powder, flour, a good pinch of salt and pepper and most of your grated cheese. Beat until well mixed, then stir in your cooled onion and corn mixture and your 2 finely chopped chillies. Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.



Sprinkle the chilli slices on top, then pop the cornbread into the oven to bake for 35 minutes. About 10 minutes before it's ready, pull it out, sprinkle over your remaining Cheddar and return it to the oven.



Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.

Serve this straight away because it's unbelievably good when it's warm.

Nutritional Information

Chilli cheese cornbread

With caramelised onions and grilled sweetcorn

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This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
Serves 10
1h 10m
Super easy
Method

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 your oven to 200ºC/400ºF/gas 6. Put your butter into a frying pan on a medium heat and add your sliced onions. Fry gently for about 15 to 20 minutes, until they've caramelized and are golden and sticky. While that's happening, get your corn ready. Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these to the pan with the onions and cook for a further 5 minutes, then remove from the heat and set aside to cool for a
few minutes.

In a bowl, mix your eggs, cornmeal, milk, baking powder, flour, a good pinch of salt and pepper and most of your grated cheese. Beat until well mixed, then stir in your cooled onion and corn mixture and your 2 finely chopped chillies. Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.

Sprinkle the chilli slices on top, then pop the cornbread into the oven to bake for 35 minutes. About 10 minutes before it's ready, pull it out, sprinkle over your remaining Cheddar and return it to the oven.

Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.
Serve this straight away because it's unbelievably good when it's warm.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 337
    17%
  • Carbs 39.1g
    15%
  • Sugar 2.8g 3%
  • Fat 14.5g 21%
  • Saturates 7.4g 37%
  • Protein 12.5g 28%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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