Easiest Cornbread

Recipe from 'Simply Jamie' Cookbook

Easiest Cornbread

This chuck-it-all-in method, where you can bake & serve in the pan, means less fuss but big flavour.

Recipe by Jamie Oliver

Serves: 12

Total time: 40 minutes

Ingredients

1 x 325g tin of sweetcorn
1 x 215g jar of sliced jalapeño
1 x 300g tub of cottage cheese
100ml semi-skimmed milk
300g cornmeal
300g self-raising flour
1 heaped teaspoon
baking powder
4 large eggs
1 bunch of spring onions
100g Cheddar cheese

Method

Preheat the oven to 2000C. Tip the sweetcorn and jalapeños (with the juice from both) into a large bowl with the cottage cheese, milk, cornmeal, flour and baking powder,
then crack in the eggs.
Trim, finely slice and add the spring onions, chop and add most of the Cheddar, along with 6 tablespoons of olive oil, then season well with sea salt and black pepper and
give it all a good mix together.
Transfer the mixture into a 30cm non-stick ovenproof frying pan, spread it out evenly and smooth the top, crumble over the remaining Cheddar, drizzle with a little more
oil, then bake for 30 minutes, or until risen and golden.
Enjoy it warm, fresh from the oven, or cool, wrap and store in the fridge for up to 3 days, ready for future meals.

Nutritional Value

ENERGY	FAT	SAT FAT	PROTEIN	CARBS	SUGARS	SALT	FIBRE
267kcal	13.3g	4.3g	10.3g	28.6g	2.1g	1.2g	1.6g

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Photography: © David Loftus, 2024.