JAMIE OLIVER’S
Cornbread winners
FOOD / WINE / FASHION / GARDENS / TECH / BEAUTY
The TV chef dishes up a simple yet versatile dish – along with a quartet of sumptuous serving suggestions
Easiest cornbread
This chuck-it-all-in method, where you can bake and serve in the pan, means less fuss but big flavour.
Prep time 11 minutes, cooking time 30 minutes Serves 12+
YOU WILL NEED
• 1 x 325g tin sweetcorn
• 1 x 215g jar sliced jalapeños
• 1 x 300g tub cottage cheese
• 100ml semi-skimmed milk
• 300g cornmeal
• 300g self-raising flour
• 4 large eggs
• 1 heaped tsp baking powder
• 1 bunch spring onions
• 100g Cheddar cheese
• olive oil
METHOD
1 Preheat the oven to 200°C/fan 180°C/gas 6. 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.
2 Trim, finely slice and add the spring onions, chop and add most of the Cheddar, along with 6 tbsp of olive oil, then season well with sea salt and black pepper and give it all a good mix together.