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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.
Serves: 12
Total time: 40 min
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.
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This chuck-it-all-in method, where you can bake & serve in the pan, means less fuss but big flavour.
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This chuck-it-all-in method, where you can bake & serve in the pan, means less fuss but big flavour.
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