CORNBREAD WITH FETA AND CHEDDAR, PUMPKIN, ONION AND JALAPENO

This wonderful cornbread is crumbly, more-ish and flavourful.  The list of ingredients is rather long, but nothing very unusual is needed, in fact, you may well have almost all the ingredients in your cupboard.  The preparation of the loaf is simple, not at all arduous and the result looks and smells amazing.  It would lift a simple bowl of soup lunch to something very special, particularly if served fresh and fragrant from your oven.  It would also be great served warm with my Tahini Dressed Tomatoes, or perhaps an avocado salad and crispy bacon.

Ingredients

  • 1 tbsp. olive oil

  • 1 onion, chopped

  • 150g sweetcorn (from a tin is fine), drained

  • 125g cornmeal/polenta/maize meal

  • 140g self-raising flour

  • 1 tsp. soft brown sugar

  • 1 tsp. baking powder

  • Half tsp. bicarbonate of soda

  • Three quarters tsp. salt

  • Half tsp. ground cumin

  • Half tsp. cayenne

  • 2 eggs

  • 180ml full fat milk

  • 20 ml olive oil

  • Half a jalapeno, chopped

  • 3 spring onions, finely chopped

     For Topping:-

  • 50g cheddar, grated

  • Half a jalapeno, cut into fine rings

  • 1 handful pumpkin seeds

  • 50g Feta cheese, crumbled

  • Black or white sesame seeds to sprinkle

     20cm/8" spring release cake tin, greased and bottom lined with baking parchment

     Oven 180c, 160 fan


Method

  • Put the tablespoon of olive oil into a small pan and fry the onion gently with a pinch of salt until it is soft and translucent.  Add the drained sweetcorn and cook for a further minute or so.  Set aside.

  • In a large bowl, put the cornmeal/polenta, self-raising flour, sugar, baking powder, bicarbonate of soda, salt, cumin and cayenne.  Stir to combine.

  • In a smaller bowl whisk the 2 eggs with 180ml milk and 20ml olive oil.  Add the onions and sweetcorn, the chopped jalapeno and finely chopped spring onions.  Stir everything together.

  • Pour the wet ingredients into the dry and stir again thoroughly

  • Pour into the greased spring release cake tin

  • Top the batter with the grated cheddar, jalapeno, pumpkin seeds, crumbled feta and sprinkle with the sesame seeds.

  • Bake 180c for approximately 40 minutes.  The cornbread should be golden and a knife inserted should come out clean.



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