Chilli cheese cornbread

Ingrediënten

• 2 onions, peeled and thinly sliced
• 2 corn on the cob
• 4 large eggs (preferably free range or organic), beaten
• 325 g coarse cornmeal or polenta
• 250 ml full-fat milk
• 1 teaspoon baking powder
• 6 tablespoons plain flour
• sea salt
• freshly ground black pepper
• 140 g freshly grated mature Cheddar cheese — split: most in batter, rest sprinkled on top before finishing bake
• 3 fresh green chillies, 2 of them deseeded and finely chopped, the other finely sliced
• olive oil — for greasing the tin
• butter — used to fry the onions; mentioned in method

Materiaal

• frying pan
• 22cm cake tin
• greaseproof paper
• wire rack

Bereiding

1. 1

   Preheat your oven to 200°C/400°F/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 caramelized and are golden and sticky.⏱ 20 min

2. 2

   Hold the cob upright on the board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add these 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.⏱ 5 min

3. 3

   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.

4. 4

   Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.

5. 5

   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.⏱ 35 min

6. 6

   Once ready, let it cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straight away because it's unbelievably good when it's warm.⏱ 15 min