Cornbread with Cheddar, Feta, and Jalapeño

Ottolenghi's Middle Eastern corbread

Cornbread with Cheddar, Feta, and Jalapeño

Based on a recipe in Simple, by Yotam Ottolenghi

The original recipe makes cornbread from scratch, but I prefer to start with a cornbread box mix

This is such a nice thing to bring to the table, served hot from the oven, out of the pan. It's a stand-alone bread delicious as it is but also happy to share a plate with bacon and avocado salad.

Ingredients

Base Cornbread:

  • 1 package cornbread mix (e.g. Jiffy)
  • 1 large egg (check package)
  • 1 tbsp/135ml olive oil
  • 1 small ear corn, kernels cut off (mounded | cup/ 150g)
  • 1 tbsp ground cumin
  • 1 tsp cayenne firmly packed
  • ¼ cup/50g light brown sugar
  • salt and black pepper
  • ½ cup/360g sour cream
  • 4 green onions, roughly chopped
  • ½ cup/ 10g cilantro leaves, chopped
  • 1 jalapeño chile, finely chopped

Topping:

  • 3½ oz/ 100g feta, crumbled
  • 1¼ cups/ 100g aged Cheddar, coarsely grated
  • 1 jalapeño chile, cut into thin rounds
  • ½ red onion, cut into ¼-inch/½cm slices
  • 2 tsp nigella seeds

Instructions

  1. Heat the oven to 375°F.
  2. Put a large (10-inch/25cm) ovenproof cast-iron pan over high heat. Once hot, add the corn and dry-fry for 4-5 minutes, stirring from time to time, until slightly blackened. Remove from the pan and set aside to cool.
  3. Make the cornbread according to the box directions
  4. Put the cornbread mix, the cumin, and cayenne into a large bowl. Add the sugar, along with 1½ tsp salt and a good grind of pepper. Stir and set aside.
  5. In another bowl, mix the egg and sour cream and whisk lightly.
  6. Add to the dry ingredients, then fold in the green onions, cilantro, jalapeño, and toasted corn until just combined.
  7. Use the 1 tbsp of oil to lightly grease the base and sides of the pan used to toast the corn, then pour in the cornbread mixture and scatter all the topping ingredients over it.
  8. Bake for 40-45 minutes, until a skewer comes out clean.
  9. Serve the cornbread hot, straight from the oven, or let cool for 30 minutes and serve warm or at room temperature the same day. If serving it the next day, warm it through in the oven just before you need it. Serves ten to twelve

Notes

  • You can also just make the cornbread as specified on the box and add the toppings
  • This bread is best eaten on the day it's baked, but it's still fine the next day; just warm it through in the oven. It also freezes well, for up to 1 month.
  • If you don't have any fresh corn, you can defrost frozen corn kernels to use instead