Hot and cheesy, this cornbread is served right out of the cast iron pan, and is perfect on your breakfast, lunch or dinner table.  Turn your oven on and get some hungry friends together!

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When I started this blog, I publicly declared that I was going to publish each week.  Now that we are eight weeks into the school year, progress report writing season is upon us, and I’ve had two back to back colds, I realise that my initial goal may have been a bit lofty.  Time just seems to be moving so fast these days, even though I chose to work part time this year. Are you feeling that too? Daragh points out to me that time is a construct. Not helpful.

This week though, I got my sugar* together and made something for the Halloween potluck at work.  It’s from Yotam Ottolenghi’s Simple cookbook, which I have been deep diving lately. Everything is so full on and flavourful, as well as a little complicated despite what the cover professes.  The cornbread is one of the simpler recipes and it went over well at the potluck. It was gone before I got to it! I wouldn’t have gotten to try it at all if I hadn’t baked up a mini one to keep at home for later. Sneaky.

I promised I would share the recipe, so here goes.  I made two changes. Firstly, I used precooked cornmeal and some water instead of instant polenta, which I couldn’t find at my humble Duff Mall No Frills.  Secondly, I meant to replace the Nigella seeds (I know, what are those?!) with black chia seeds, but forgot in the end!  I’m not sure either seed would make much of a difference, but let me know if you can comment on that.

*my mom’s swear word

Ingredients

1 cup corn kernels, if using frozen, defrost and pat dry with a kitchen towel

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cumin

1 teaspoon cayenne

1/4 brown sugar

salt and pepper

1 1/3 cup instant cornmeal

1 cup water

1 1/2 cup sour cream

2 large eggs

9 tablespoons olive oil

4 green onions, chopped

1/2 cup cilantro leaves, chopped

1 jalapeño**, finely chopped

Topping

100g feta, crumbled

1 1/4 cup aged cheddar, grated

1 jalapeño**, cut into thin rounds

1/2 red onion, cut into this slices

2 tsp nigella seeds or chia seeds (optional)

**I removed the seeds and white pith to reduce the heat, and I didn’t find it spicy at all.

Cornbread with Cheddar, Feta, and Jalapeño

Servings 10 Time 30 prep, 45 baking

Recipe adapted slightly from Yotam Ottolenghi

Directions

Heat the oven to 375°F.

Heat a cast iron pan over high heat. Dry fry the corn kernels until charred. Set aside to cool.

Sift the flour, baking powder, baking soda, cumin, and cayenne pepper into a large bowl. Add the sugar, 1 1/2 teaspoons of salt and several grids of pepper. Stir and set aside.

In a separate bowl, whisk eggs and add sour cream, cornmeal, water and 1/2 cup of the oil. Then, add to the dry ingredients. Gently fold in the green onions, cilantro, jalapeño, and corn.

Grease the cast iron pan with remaining olive oil. Pour in the cornbread batter and scatter the toppings on top.

Bake for 40-45 minutes, until a toothpick comes out clean and the cheese is browned.

Serve hot, at room temperature.

My cookbook says it freezes well and also reheats well in the oven the next day.