Mmmmm. Very, very morrish.
Don’t like to blow my own trumpet but this far exceeded my expectations.
I have never warmed to the idea of cornbread, even though I like corn.
This is really tasty, you could eat it alone with a nice salad.
I slightly rewarmed it today and had it as my lunch with a salsa type salad….Scrummy:)
When I was making chili the day before, I thought “Why not cornbread, to mop up all the gravy ?”
Cornbread, which is of course the traditional accompaniment to chili.
It really did just hit the spot.
The original recipe had Chili in it as well but I left that out because my chili was quite HOT and I thought it would be chili overload………strangely enough:)
I would give it a go with the chili in the recipe when accompanying a dish that perhaps wasn’t spicy and maybe needed a bit of juzzz to it.
Maybe with a nice hearty stew or casserole?
So what will you need?
1 can of corn kernels or 2 cobs of fresh corn.
Salt and pepper
1 cup of polenta/ cornmeal
1 cup of flour
1 cup milk
1/2 cup of Parmesan cheese
Good slug or two of Olive oil.
This is basically like a batter.
Chop up the onion and fry it gently in a fry pan with the Olive oil until golden and caramelly then add in the corn and fry for a further 5-10 minutes .
While the corn and onion is cooking, break eggs into a bowl and whisk.
Add in milk, polenta, salt and pepper, flour, and baking powder.
Mix well and place to the side.
Remove corn and onions from element and leave to cool.
Pre heat the oven to 180 Celsius.
Grease a heavy skillet pan if you have one, if not, a cake tin is fine.
I used a 20 inch cake tin but make sure it is well-greased.
I wouldn’t line the tin as it will then take away the possibility of it having a crunchy bottom as well.
Pour batter into the prepared skillet/ tin and place in the oven.
After 15 minutes, open the oven and sprinkle the cheese on the top.
Cook for 35 minutes in total until golden brown.
Remove from oven and allow to cool a little in the pan.
When cool enough to touch, remove from skillet/tin and cut into pieces and serve warm if possible.
Now the beauty with this recipe is that you can alter it and add to it.
I think it would be nice with capsicum in it as well and you could even make it a meal on its own with maybe spicy salami in it?
Up to you but great as versatile.
This served 6 of us .
Recipe was adapted from Chilli Cheese Cornbread in Jamie Oliver’s “Jamie’s America”.