Cornbread with Cheddar, Feta, and Jalapeño

• porcje: 10-12

Składniki

1 small ear corn, kernels cut off (mounded 1 cup/ 150g)

1 cup/140g all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tbsp ground cumin

1 tsp cayenne

Firmly packed ¼ cup/50g light brown sugar

Salt and black pepper

1⅓ cups/ 180g instant polenta

1½ cups/360g sour cream

2 large eggs

9 tbsp/ 135ml olive oil

4 green onions, roughly chopped

½ cup/10g cilantro leaves, chopped

1 jalapeño chile, finely chopped

FOR THE TOPPING

3½ oz/100g feta, crumbled

1¼ cups/ 100g aged cheddar, coarsely grated

1 jalapeño chile, cut into thin rounds

½ red onion, cut into ¼ 4-inch/½ cm slices

2 tsp nigella seeds

Wskazówki

1. Heat the oven to 375°F.

2. Put a large (10-inch/25cm) ovenproof cast-iron pan over high heat. Once hot, add the corn and dry-fry for 4-5 minutes, stirring from time to time, until slightly blackened. Remove from the pan and set aside to cool.

3. Sift the flour, baking powder, baking soda, cumin, and cayenne into a large bowl. Add the sugar, along with 1½ tsp salt and a good grind of pepper. Stir and set aside.

4. Put the polenta, sour cream, eggs, and ½ cup/120ml of the oil into a separate bowl and whisk lightly. Add to the dry ingredients, then fold in the green onions, cilantro, jalapeño, and toasted corn until just combined.

5. Use the remaining 1 tbsp of oil to lightly grease the base and sides of the pan used to toast the corn, then pour in the cornbread mixture and scatter all the topping ingredients over it. Bake for 40-45 minutes, until a skewer comes out clean. Serve the cornbread hot, straight from the oven, or let cool for 30 minutes and serve warm or at room temperature the same day. If serving it the next day, warm it through in the oven just before you need it.

Notatki

This is such a nice thing to bring to the table, served hot from the oven, out of the pan. It's a stand-alone bread-delicious as it is— but also happy to share a plate with bacon and avocado salad.

This bread is best eaten on the day it's baked, but it's still fine the next day; just warm it through in the oven. It also freezes well, for up to I month. If you don't have any fresh corn, you can defrost frozen corn kernels to use instead.