Chilli cheese cornbread

chilli cheese cornbread

chilli cheese cornbread

I recently tried this cornbread recipe, from the mighty Jamie Oliver. And very interesting and unusual it was too, both in terms of taste and texture! I gather this is an American dish from the Southern States. I am not sure how/when the Americans eat it but I must say I really liked it. I reckon it would go very well with a soup or a bean stew, or indeed a salad. Mind you: if you don’t like polenta don’t even attempt it as the best way to describe it is a savoury, cheesy polenta bread. I found it  even nicer the following day, sliced and toasted, with melted cheese on the top. You would definitely not need much else to eat as it’s rather filling!


  • onions, peeled and thinly sliced
  • 2 corn on the cob (I used one large tin of corn)
  • 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
  • 3 fresh green chillies, 2 of them deseeded and finely chopped, the other finely sliced (I only used 2)
  • olive oil


Preheat your oven to 200ºC/400ºF/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. While that’s happening, get your corn ready. 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. I cheated here and used a large tin of corn instead..:-)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 (I only put one). Grease a 22cm cake tin with some olive oil, line the base with greaseproof paper, and pour in your mixture.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.

Once ready, let it cool for 15 minutes, then turn it out on to a wire rack or serving plate, cheesy side up.

Serve this straight away because it’s unbelievably good when it’s warm.

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