My version of this wonderful American bread is a great addition to any meal, especially one with plenty of gravy, as it is perfect for mopping up all that sauce!
What I love about this and what makes this recipe different is that it has a wonderful cheesy flavour helped along with a dash of English mustard and jalapenos, which, though optional, are, in my opinion, essential and oh-so-delicious.
In this recipe for cheesy cornbread, I use a combination of sharp cheddar and red Leicester, as I particularly enjoy the taste and look this gives to the dish. However, you can change this to any hard cheese that you have at home.
I was able to find cornmeal easily at my local supermarket, but if you are unable to find it, then you can substitute semolina instead.
Important (but possibly an unnecessary note): Cornmeal is not the same as cornflour. If you google cornmeal substitutes here in the UK, that inexplicably comes up as the first suggestion!
Lastly, I do not add any sugar to my recipe, which differs from many others; I find that it is an unnecessary addition, and the sweetcorn adds all the (natural) sweetness that is needed.
Cheesy Cornbread
Ingredients:
130g plain flour
130g cornmeal
1tbsp baking powder
1/2 tsp salt
1 tsp English mustard
2 eggs
250ml cold milk
125ml oil or melted butter
90g grated cheddar cheese
90g grated red Leicester cheese (or just use the cheddar)
100g sweetcorn
Jalapeno slices to garnish (optional)
Dried rosemary to garnish (optional)
Method:
Set the oven for 220°C (425°F) and grease the bottom and sides of a 9x12 inch baking pan, set aside.
In a mixing bowl stir together the flour, cornmeal, baking powder, salt and mustard.
In another bowl whisk together the eggs, milk and oil.
Add the wet ingredients into the dry mixture and stir until just combined. Do not worry to much if the batter is a bit lumpy.
Stir in the cheese and sweetcorn and pour the batter into the prepared pan.
Bake in the oven for 25/30 minutes until a skewer inserted into the middle comes out clean.
Cool in the pan and cut into squares.