Simply Jamie
By Jamie Oliver
Easiest cornbread
41 mins
Not Too Tricky
serves 12
About the recipe
This chuck-it-all-in method, where you can bake & serve in the pan, means less fuss but big flavour.
Recipe From
Ingredients
1 x 325g tin of sweetcorn
1 x 215g jar of sliced jalapeños
1 x 300g tub of cottage cheese
100ml semi-skimmed milk
300g cornmeal
300g self-raising flour
1 heaped teaspoon baking powder
4 large free-range eggs
1 bunch of spring onions
100g Cheddar cheese
olive oil
Method
- Preheat the oven to 200°C/400°F/gas 6. Tip the sweetcorn and jalapeños (with the juice from both) into a large bowl with the cottage cheese, milk, cornmeal, flour and baking powder, then crack in the eggs.
- Trim, finely slice and add the spring onions, chop and add most of the Cheddar, along with 6 tablespoons of olive oil, then season well with sea salt and black pepper and give it all a good mix together.
- Transfer the mixture into a 30cm non-stick ovenproof frying pan, spread it out evenly and smooth the top, crumble over the remaining Cheddar, drizzle with a little more oil, then bake for 30 minutes, or until risen and golden.
- Enjoy it warm, fresh from the oven, or cool, wrap and store in the fridge for up to 3 days, ready for future meals.
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