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
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.