Cornbread recipe – perfect accompaniment to pumpkin soup

As usual, we here have cooked a whole host of things and have many a recipe waiting to be posted on the blog. Please insert the usual excuses about neglecting the blog [here].

Recently we held a Hallowe’en evening BBQ at our East London flat. Part of this feast involved a cornbread – mainly inspired by the amazing cornbread I’ve had at Ottolenghi’s in Islington.

I baked this cornbread in a cast iron pan, simply because this is how I saw it done in Ottolenghi. I originally used the cornbread recipe I found on Cape By Mouth blog. The below recipe is my adapted version; I was keen to use less oil and substituted the missing wet ingredients for milk. I also used milk with lemon instead of buttermilk. The overall result was lighter and less oily, and I did prefer it.

Cornbread ingredients:

  • 2 cups flour
  • 2 cups polenta
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 2 tsp salt
  • 2 1/2 cups milk combined with 4 tbsps lemon juice, or you could use buttermilk for a slightly richer cornbread.
  • 3 eggs, lightly beaten
  • 1/2 cup rapeseed (canola) oil
  • 1 cup cup grated cheddar (I used Green’s of Glastonbury cheddar)
  • 2 chopped red chillies

Image courtesy of my lovely friend Angie.

Method

Oven 180 C | cooking time around 30-35 minutes

  1. First thing’s first, message out the milk and add the lemon juice. Leave to stand for around 15 minutes.
  2. In one bowl, measure out and combine all the dry ingredients.
  3. In a separate bowl, add the milk, measure the oil and then add the eggs and lightly beat before gently mixing all the wet ingredients together.
  4. Chop the chillis and set to one side. I cut them into slivers for my first attempt, and I preferred them this way.
  5. Now, add all the wet ingredients to the dry and also add most of the cup of grated cheddar (set a small amount aside for sprinkling over the top of the bread before baking) and add to the mix. Stir gently, being careful not to over mix, until most of the lumps are combined.
  6. Set to the side for 20 minutes.
  7. After 20 minutes, transfer to cast iron pan. We used a number 8 cast iron pan, 10.5 inches.
  8. Sprinkle the set aside cheddar over and bake in a pre-heated oven for approx 30-35 minutes, or until a skewer comes out clean.

And then it’s ready to serve with a hearty pumpkin soup. Awesome autumn eats.

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