Corn bread doesn’t usually have sweet corn in it. It is the corn from the polenta, or corn-meal which provides the corn aspect. But this version is so much better, with fresh corn on the cob, caramelised onions, cheese and chilli. A winning combination.
If you have any left, toast it in a frying pan and serve it up along side a chilli, black bean chilli, with some fried eggs and bacon or rather strangely it went very well with my Labneh with Roast Beetroot & Sweet and Sour Onions.
Chilli Cheese Cornbread
2 red onions
2 corn on the cob
4 large free-range eggs
325 g coarse cornmeal or polenta
250 ml full-fat milk
1 teaspoon baking powder
1 tsp sea salt
6 tablespoons plain flour
140 g mature Cheddar cheese
2 fresh green chillies
Preheat the oven to 180C. Lightly oil a loaf tin.
Peel and finely slice the onions. Melt some olive oil in a saucepan pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour, sea salt and some freshly ground black pepper.
Grate the cheese and add. De-seed and finely chop the chillies and add along with the cooled onion and corn mixture.
Pour the mixture into the prepared cake tin. Put the cornbread into the oven for 35 minutes, or until golden and cooked through.
Cool for 15 minutes, then turn it out onto a wire rack or serving plate. Serve straightaway – it’s unbelievably good when it’s warm.