1 hr (Prep 15 minutes | Cook 45 minutes)
Not Too Tricky
serves 12
About the recipe
It’s hard to beat a good cornbread, and this one couldn’t be simpler to throw together. I'm amplifying the flavour by using fresh corn here, but tinned or frozen work too.
Ingredients
1 bunch of spring onions (100g)
optional: 55g sliced jalapeños in brine
2 corn cobs
50ml olive oil
250ml semi-skimmed milk
300g fat-free cottage cheese
250g coarse cornmeal or polenta
250g wholemeal self-raising flour
3 large free-range eggs
80g mature Cheddar cheese
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Line a 23cm round springform cake tin or a 25 x 30cm shallow roasting tin with greaseproof paper leaving an overhang.
- Trim the spring onions, then finely chop along with the jalapeños (if using) and place in a large mixing bowl.
- Hold each corn upright on a board and carefully run a knife down, from top to bottom, cutting all the kernels off and placing in the bowl.
- Add the oil, milk, cottage cheese, cornmeal and flour, then crack in the eggs and grate in most of the Cheddar. Add a little pinch of sea salt and black pepper, then mix until well combined. Pour the mixture into the prepared tin and grate over the remaining Cheddar. Bake in the oven for 45 minutes, or until golden.
- Carefully lift the cornbread out of the tin by its greaseproof paper and leave to cool on a wire rack. Cut into wedges and serve.
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