Description
Jamie Oliver’s corn bread combines rustic Southern charm with simple, hearty ingredients. Cornmeal, buttermilk, and a hint of honey create a golden, crumbly delight you’ll savor alongside chili or as a standalone treat.
Ingredients
Scale
- 4 large free-range eggs
- 325 g (11.5 oz) coarse cornmeal or polenta
- 140 g (5 oz) mature Cheddar cheese, grated
- 2 corn on the cob, kernels removed
- 2 onions, finely chopped
- 3 fresh green chillies, deseeded and chopped
- 250 ml (8.5 fl oz) full-fat milk
- 6 tbsps plain flour
- 1 tsp baking powder
- olive oil for greasing
Instructions
- Preparation: Heat oven to 200°C (400°F) with rack centered. Line a 22-cm cake tin with parchment paper and butter sides thoroughly.
- Caramelization: Slowly cook diced onions in butter over medium-low heat for 15-20 minutes until golden and sweet. Remove corn kernels from cobs and add to onions, cooking for additional 5 minutes. Cool mixture completely.
- Batter Creation: Whisk cornmeal, flour, baking powder, milk, and eggs in large bowl. Season generously with black pepper and sea salt. Grate cheese and fold most into batter, mixing evenly.
- Flavor Integration: Finely chop chilies, removing seeds if desired. Fold chilies and cooled corn-onion mixture into batter until well combined.
- Baking Process: Transfer batter to prepared tin, smoothing surface. Sprinkle remaining cheese and additional chopped chili on top. Bake 35-40 minutes until golden-brown crust forms and skewer comes out clean.
- Finishing: Rest cornbread in tin for 15 minutes to set. Transfer to wire rack or serving plate with cheese side facing upward. Serve warm for optimal flavor intensity.
Notes
- Caramelize Carefully: Take your time while caramelizing onions. Low and slow heat is crucial to develop rich, sweet flavor without burning.
- Kernel Cutting Technique: Use a sharp knife and stand corn cob vertically to remove kernels cleanly and catch maximum corn meat without wasting.
- Cheese Distribution Matters: Reserve some cheese for topping to create a beautiful golden crust and enhance visual appeal and texture.
- Chili Heat Control: Remove chili seeds if you prefer milder cornbread. Adjust spice level according to personal heat tolerance for perfect balance.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 200 mg