This cornbread works well as a light summer meal but can be padded out with fried eggs, sour cream and avocado.
Ingredients
- For the cornbread :
- 150 g plain flour
- 200 g fine polenta
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsps caster sugar
- 1 1/2 tsp salt
- 400 g greek yoghurt
- 3 cloves garlic crushed
- 4 large eggs
- 3 tbsps gochujang pasate
- 125 g unsalted butter, melted plus extra to grease
- 200 g mature cheddar grated
For the Pickled Sweetcorn:
- rapeseed oil
- 1 red onion finely sliced
- 2 green finger chillies finely chopped
- 2 tbsps white wine vinegar
- 1/2 tsp salt
- 200 g frozen sweetcorn defrosted
- 1 tbsp black sesame seeds
- 12 g fresh coriander leaves chopped
- Fried eggs, avocado, sour cream optional;
Servings:
Instructions
- Preheat the oven to 180 C Fan , 200 C/ Gas 5 and generously grease a 28cm ovenproof frying or saute pan with butter.
- Put the flour, polenta, baking powder, bicarbonate of soda, sugar and salt into a large bowl and whisk well together.
- Put the yoghurt, garlic, eggs, Gochujang , melted butter and half the grated cheddar into a large jug or bowl and mix. Tip the wet ingredients into the bowl with the dry ingredients and stir well. Pour into the greased pan and sprinkle over the remaining grated cheddar.
- Bake in the oven for 30 minutes or until the cheese is golden and a skewer inserted into the centre of the bread comes out clean.
- Meanwhile make the pickled corn. Put a tablespoon of oil into a large frying pan over a medium heat. When hot add the onion and chillies and fry for 4-5 minutes. Stir in a tablespoon of the vinegar and 1/2 tsp salt and transfer to a bowl.
- Put another tablespoon of oil into the pan, add the sweetcorn and cook for 6-8 minutes, stirring only once or twice to allow the kernels to catch and blacken a little.
- Return the onions to the pan and stir in another tablespoon of vinegar, the sesame seeds and a pinch of salt. Remove from the heat and stir through the coriander.
- When the cornbread is ready remove from the oven and let it cool for a few minutes. Either serve it straight from the pan or turn it by putting a chopping board or large plate plate over the pan and inverting it, then flipping back on to a serving plate so its the right way up.
- Spoon the pickled sweetcorn salad over the middle of th cornbread. Slice and serve warm with fried eggs, sour cream and avocado if you like.
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