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This recipe was the love-child of Hugh Fearnley Whittingstall and Claire Patak. Both cooks write for the Guardian, but they each took very different approaches to the humble cornbread. Hugh, as you would expect, adopted a no-nonsense approach with very few embellishments. Claire, took an apologetically Southern approach to it – adding egg for a more spongy texture and sneaking in corn kernals and chilies. I have the kids to consider so I’m always a little wary of too much heat so I left out the chilies and added chopped spring onions both times.

I love it so much I’ve cooked this twice this month. The first batch of cornbread accompanied a black bean chilli for bonfire night. The second, this weekend, accompanied eggs, blackbeans and avocado salsa for brunch. I can’t get enough and because it’s so easy to make I never have to stop eating it. Ever.

 

Cheesy cornbread

Butter for greasing

1 tbsp olive oil

3 spring onions chopped

250g fine cornmeal or maize meal

1 heaped cup of sweet corn kernels

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp fine salt

75g strong cheddar, grated (I used hard goats cheese)

100ml yoghurt (I used Greek yoghurt)

200ml milk (I used rice milk)

2 eggs

  1. Heat the oven to 200C/390F/gas mark 6 and butter a 1.5-litre oven dish.
  2. Combine the cornmeal,  baking powder, bicarb and salt, then stir in the cheese and spring onion.
  3. Whisk together the oil,  milk, egg and yoghurt, and stir into the mix until well combined.
  4. Pour into the tin and bake for 25 minutes, until firm and golden on top. Leave to cool a little, and serve while still warm.