This is one of the most gorgeous delicious corn breads I have every made. The corn bread is super moist from the onions and sweetcorn, the cheese gives a great depth of flavour and the chillies add a hint of zing which makes this cornbread dance on my tastebuds.
Ingredients
1 tbsp olive oil
150g butter
2 onions finely sliced
1 tsp sugar
4 corn on the cob
4 large eggs
425g yellow cornmeal or polenta
500ml gold top milk
400g cheddar cheese grated
100g Parmesan grated
5 red chillies de-seeded and finely sliced
Large pinch sea salt and black pepper
1 tsp baking powder
Grease with butter a muffin tin.
Preheat your oven to 180C / 355 F. In a frying pan melt the butter and a dash of ooil, add the onions and gently fry for approx 20-30minutes, after 20mins add the sugar and cook on until they are wonderfully caramelised, golden brown and sticky.
I love to take my corn off the cob, it really does make a huge difference to the flavour, so holding the cob upright on the board I run my knife from top to bottom cutting off all the kernels. Add these to your onions and cook for a further 5 minutes. Take off the heat and reserve to one side to cool.
In a large bowl place the eggs, milk, baking powder and cornmeal, season with salt and pepper, add most of the grated cheese, Parmesan and chillies reserving some for topping the cornbread later, add the caramelised onion and gently stir to combine.
Place the corn bread batter into the muffin tin and bake for approx 20 minutes, at 15 minutes cooking time sprinkle the corn bread with the remaining cheese and chillies and return to the oven for the last 5 minutes. The cornbread should feel just firm and bouncy to touch.
Leave to cool for 5 minutes or so if you can, I am often impatient at this point because I want a warm moist slice of this delicious cornbread straight form the oven loaded with butter! The corn bread is best serve from the oven but you can cook in advance and serve on the same day, and it will still be a show stopper.