Recipes

Preheat your oven to 220c/200c fan/gas 6.
Make the cornbread mixture, get a large mixing bowl add the cornmeal, flour, baking powder, salt, and baking powder and mix everything together.

In a separate smaller bowl, add the buttermilk/yoghurt, eggs and melted butter, get a whisk and beat together until combined. Pour the wet ingredients into the dry ingredients and fold in with a spatula or wooden spoon. Stir in ¾ of the cheese, jalapeños/chilli and corn kernels- leave the remaining portions for the topping.

Finish and bake- butter and parchment line a 20cm square baking tin, make sure the paper is long enough at each side to hold, so you can lift the cornbread out once baked, If you don’t have a square tin, you can use a large loaf tin or gratin dish. Pour the cornbread mixture into the tin, top with the remaining cheese, jalapenos and corn kernels.

Bake until a skewer inserted into middle of cornbread comes out clean, about 25-30 minutes. Remove from the oven and let the bread cool in the pan for 5 minutes, then run a knife around the edges to loosen. Holding the edges of the baking paper, carefully lift the cornbread out onto a cooling rack and leave for about 10 minutes. Meanwhile for the topping, melt the butter in a small saucepan, add the diced red chilli and chopped parsley/coriander and leave to infuse.

To serve- cut the cornbread and serve with a drizzle of the chilli butter, and a dollop of the yoghurt. I like to have it with a lovely fresh green salad and a few chopped, cherry tomatoes, delish!

If you have any leftovers, reheat before serving.

 

 

 

 

 

 

 

 

 

Shakshuka