This recipe is a contribution to my favourite meal of the week ...you just can't beat a Sunday brunch. What a magical time to get away with eating the best of everything. Can be sweet, could be savoury, or my favourite, a mixture of both.
I've been really eager to have a little adaption session on a cornbread recipe. Most cornbreads, especially the ones we tried in America, are a bit too sweet for me, crammed with unnecessary sugar, they are more like a cake than a bread. I find that the natural sweetness of the corn is perfect and should be left well alone.
This week I stayed home instead of going out for brunch as I recently spent all my savings on a gastronomic adventure around the US (check our blogs), but it was totally worth it when I came up with this crumbly, caramel coloured cornbread with local goat's cheese & fiery green chilli. Try adding this loverly stuff to your fave brunch items and lets all sit down and relax, because it's Sunday!
Local Goat's Cheese & Green Chilli Cornbread
- 2 x corn on the cob (kernals removed)
- 1 bunch of spring onions
- 60g goats butter
- 325g ground polenta (not the quick cook stuff)
- 65g organic plain flour
- 4 x free range eggies
- 1/2 tsp baking powder
- 250ml goats milk
- 140g local goats cheese (crumbled)
- salt & pepper
- 1 or 2 green chilis (optional)
Leaving out the chilli is an option...but it adds a really good contrast to the bread along side the tangy goats cheese.
Set your oven to 200c & grease and line a 11 x 9 inch baking tin.
Chop your spring onions nice and small, then on a medium heat, sweat them down with the butter for 10 minutes. After 5 minutes, add the corn and continue to cook. Set aside & allow to cool.
Meanwhile, beat the eggs in a large bowl then add the milk, polenta, flour, baking powder, 120g of the cheese & the cooled onion mix. season with salt & pepper and give it a good mix until everything is combined.
Tip the mix into your prepared baking tin and sprinkle with finely chopped chilli. bake in the oven for 25 mins. Take out and sprinkle on the remaining cheese and put back in the oven for 10 mins.
Allow to cool on a wire rack then slice and toast in a dry pan to serve.
The cornbread is at its best eaten on the day but it does freeze well so slice it into portions and get out as needed.
We ate our cornbread served with sliced avocado, fried free range eggs, free range smoky streaked bacon and homemade tomato and coriander salsa.
Enjoy S x