Chili Topped Cheesy Cornbread
Categories / Snacks / All Recipes
Enhanced with fresh charred corn and punchy green onions, this cornbread will go down a treat as part of a spread for brunch or alongside a bowl of comforting Amy’s Kitchen soup.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Place a large frying pan over high heat and char the whole corn on all sides for 10 minutes, turning regularly until slightly blackened. Remove to a board and cut off all the kernels into a bowl.
- Preheat the oven to 325°F. Grease and line a 10 inch ovenproof skillet pan.
- Tip the flour, baking powder, cayenne pepper and 1 tsp salt into a bowl and whisk together.
- In another bowl mix together the yogurt, oil, polenta, maple syrup and vinegar; whisk until combined.
- Pour the wet mix into the dry ingredients and fold to combine. Add the green onions, feta and charred corn and stir again.
- Pour the cornbread mix into the prepared skillet. Spoon over Amy's Organic Spicy Chlli on top in small spoonfuls. Top with grated Cheddar and nigella seeds. Bake in the oven for 40-45 minutes until risen and a skewer comes out clean.
- Enjoy while warm or serve at room temperature. Best eaten that day.
Pro tip
Serve alongside smashed avocado or fresh tomato salsa. Slice the cornbread up, pop into the freezer and when you fancy a slice simply defrost and reheat in the toaster. If you don’t have a 10 inch skillet, just use a similar size baking dish.