Breads

Spiced cheese cornbread
1. 

100ml olive oil, plus extra
2 large? onions, peeled, halved and finely chopped
4 medium green chillies, 2 seeded and finely chopped, 2 thinly sliced
400g can of sweetcorn, finely chopped
4 large freerange eggs, beaten
200g cornmeal or polenta flour
250ml full-fat milk
200g self-raising flour
250g mature cheddar, grated

Pre heat the oven to 200 deg C. Fry the onion and finely chopped chilli for 5-6 mins without colouring, stirring every so often. Add the chopped corn kernels and cook, stirring, for another 3-4 mins. Remove from the heat and leave to cool.

In a bowl, mix the eggs with the flours, milk, a little salt and pepper and three quarters of the grated cheese. Beat until well combined before stirring in the cooled onion mixture.

Brush a 22cm round cake or loaf tin with olive oil, line the base with a cut-out piece of greaseproof paper and pour in the cornbread mixture.

Scatter the sliced chilli over the top and bake for 20 mins. Remove from the oven and scatter over the remaining cheese before retuming to the oven and cooking for a further 10 mins. Leave to rest for 10 mins in the tin before

turning out on to a serving dish. Serve warm.

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