5 from 3 votes
Cheesy red onion pepper cornbread
Cheesy Red Onion Pepper Cornbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
If you love Cheese Scones, then you'll love this Cheesy Red Onion Pepper Cornbread. Like Scones and Irish Soda Bread, Cornbread is a fast bread that's quick and easy to make since it doesn't rely on yeast to rise over time.  So it's handy to have up your woolly sleeve when you're snowed in, or just generally feeling like a nourishing, homemade snack or supper at little notice.
Course: Breakfast, Side Dish, Snack
Cuisine: American, British
Servings: 6 people
Calories: 262 kcal
Author: Jill Colonna
Ingredients
  • 150 g (5.5oz) cornmeal
  • 100 g (3.5oz) plain flour all-purpose
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt fleur de sel
  • 1 tbsp rosemary or thyme finely chopped
  • 100 g (3.5oz) comté, mimoulette or cheddar cheese grated
  • 1 egg organic
  • 340 ml (12oz) buttermilk* (or milk with 2 tbsp lemon juice) SEE NOTES
Topping
  • 1 red onion finely sliced
  • 1 red pepper roughly chopped
  • 1 cob fresh corn kernels (or small tin sweetcorn)
  • 1 tsp salt (fleur de sel) for sprinkling before serving
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp smoked paprika optional
Instructions
  1. Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

  2. Prepare the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary.  Using a large spoon, mix in the egg and buttermilk until smooth.

  3. Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter.  Bake for about 15 minutes or until lightly browned.

  4. Remove from the oven, top with the onion and pepper mix, sweetcorn and (if using) the smoked paprika and return to the oven and bake for another 15 minutes.

  5. Leave to cool slightly in the tin then remove and enjoy while still warm.

Recipe Notes

* If you don't have buttermilk, use full fat normal milk, add 2 tbsp fresh lemon juice and leave to rest at room temperature for about 20 minutes then use as buttermilk.

Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.

Delicious served with sweetcorn and red pepper soup.

 

Jill Colonna

MadAboutMacarons.com