Cheesy Cornbread
User Reviews
5
Cheesy Cornbread
Description
This recipe blends cornmeal and all-purpose flour with baking powder, baking soda, salt, rosemary, and gruyere cheese. The batter is enriched with egg and buttermilk, creating a smooth consistency. While the cornbread base bakes initially, a topping of sautéed red onion, red pepper, and fresh or canned corn cooked gently with smoked paprika is prepared separately.
After partial baking, the sautéed vegetable topping is spread over the cornbread and returned to the oven to finish baking. This layering adds contrasting textures and flavors: the sweet softness of corn and peppers complements the cheesy, herbaceous cornbread beneath.
The dish serves well warm and pairs nicely with simple green salads or soups. Making homemade buttermilk by combining milk with lemon juice substitutes well if buttermilk is unavailable.
Ingredients
- 150 g (5.5oz / ¾ cup) cornmeal (farine de maïs in France)
- 100 g (3.5oz / ¾ cup) plain flour all-purpose
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt fleur de sel
- 1 teaspoon rosemary finely chopped, or thyme
- 100 g (3.5oz/ 1¼ cups) gruyere cheese grated, or comté or cheddar cheese
- 1 egg organic
- 340 ml (12oz/ 1.4 cups) buttermilk SEE NOTES, or milk with 2 tbsp lemon juice
Topping
- 1 cob corn kernels 250g or small tin sweetcorn, fresh
- 1 red onion finely sliced
- 1 red pepper roughly chopped
- 2 tablespoon olive oil extra virgin
- ½ teaspoon smoked paprika optional
- 1 teaspoon salt for sprinkling before serving, fleur de sel
- black pepper to taste, few turns of the peppermill
Instructions
- Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Add the corn and smoked paprika.Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Meanwhile, make the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary. Using a large spoon, gradually mix in the egg and buttermilk until smooth.
- Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter. Bake for about 15 minutes or until lightly browned.
- Remove from the oven, top with the corn, onion and pepper mix. Return to the oven and bake for another 15 minutes.
- Leave to cool slightly in the tin then remove and enjoy while still warm.
Notes
- Make your own buttermilk by adding 2 tablespoons of lemon juice to whole milk and letting it rest about 20 minutes.
- This cornbread pairs well with sweetcorn and red pepper soup or a simple green salad.
- Per 170g serving, the cornbread contains approximately 262 calories with balanced protein, fat, and carbohydrates.
User Reviews
Overall Rating
5
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