Corn Bread is a great alternative to the traditional bread roll, use it as a side or accompaniment to a supper dish. My favourite is to take it out on picnics, it’s really tasty and filling.
Learn to make this recipe at Food Sorcery Cookery & Barista School Didsbury
- 2 onions , peeled and thinly sliced
- 1 Tin of Sweetcorn
- 4 large eggs beaten
- 325 g polenta
- 250 ml milk
- 1 teaspoon baking powder
- 6 tablespoons plain flour
- sea salt
- freshly ground black pepper
- 140 g freshly grated Cheddar cheese
- 3 fresh green chillies , 2 of them deseeded and finely chopped, the other finely sliced
- olive oil
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 caramelised and are golden and sticky. Add sweetcorn 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.