FLOWER POT KITCHEN: THE BEST EVER AMERICAN CHILLI CHEESE CORN BREAD EVER !!!!!

12 Mar 2012

THE BEST EVER AMERICAN CHILLI CHEESE CORN BREAD EVER !!!!!

I CAN NOT TELL YOU HOW GOOD THIS IS, WELL YES I CAN !!! THIS WAS SOOOO YUMMY, IT IS NOW A FAMILY FAVOURITE...

INGREDIENTS
100g butter
2 onions diced
2 tsp soft brown sugar
2 corn on cob
4 large eggs
325g fine ground corn meal/polenta
300ml whole milk
1 large tsp baking powder
6 table spoons plain flour
Generous pinch sea salt and pepper
250g grated mature cheddar cheese
3 fresh chillies sliced keep one back
ooil for greasing a 22cm cake tin

Melt the butter and gently fry the onions for approx 10 minutes until caramelised, remove the corn kernels from the cobs and add to the onions with the sliced chillies, cook for another 10 minutes, add the sugar and cook for a further five minutes, put to one side and leave to cool.

In a big bowl place your eggs, cornmeal, flour, baking powder, milk, salt and pepper, 80% of your grated cheese, mix really well and add the cooled onion and corn, stir well. Grease and line the base of your deep cake tin and pour the mixture into the tin, I leave to rest before cooking as this corn bread for the very best results should be eaten warm straight from the oven, It is great cold but has that extra depth of flavour that you loose as it cools.

Bake in the pre heated oven 200 degrees for 25 minutes, then sprinkle on the remaining cheese and chillies and pop back in the oven for a further 10 minutes. Leave to cool for 10 minutes and serve cheesy side up.

Why not add some pan fried diced chorizo or crispy pancetta to this or any other flavour you fancy.

No comments:

LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.