Easiest Cornbread Jamie Oliver Recipe

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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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