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.
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