A skillet cornbread that is filled with fresh corn and southwestern flavors, then topped with a cheesy mix of cheddar, feta, and jalapeno peppers. Excellent straight from the oven or as a make-ahead dish.
Somehow despite having more time at home, I feel less and less inspired to cook. It’s the weirdest thing because normally I’d be capitalizing on this time to tackle all of the new baking or cooking projects that I’ve been putting off.
But no, mostly I just stare at Facebook or the New York Times and do Go Noodle “workout” videos with my child.
It doesn’t help that Remy has developed a cough so I’m vaguely terrified that we’re all about to meet our demise because she has literally coughed or sneezed on every surface in our home, including my face multiple times. There’s no such thing as self isolation from your immediate family when you’re three, that’s for sure.
So the food we’ve been eating has been fairly simple kind of stuff.
I’ve been remaking some of our favorites and reminding myself of easy things I’ve made in the past. Coming across this recipe was a throwback from last summer when life was easier and more carefree and we didn’t even realize it! Oh to be so blissfully unworried. I’m afraid we will never get back to those times.
But this cornbread! It comes together with two bowls and one skillet and is filled with cheesy comforting flavor with just a hint of spice. Of course it is from Ottolenghi’s Simple cookbook, which I am reaching for more and more these days. I remember eating it with a fresh summer salad, but it would also be great with a warm hearty chili or soup, or even on it’s own for brunch with a side of eggs.
- 1 ear of corn or 1 cup corn kernels
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp cumin
- 1 tsp cayenne
- ¼ cup light brown sugar
- salt and black pepper
- 1⅓ cups instant polenta or fine cornmeal
- 1½ cups sour cream
- 2 large eggs
- 9 tbsp olive oil
- 4 scallions, chopped
- ½ cup cilantro, chopped
- 1 jalapeno, finely chopped
- 3½ oz feta, crumbled
- 1¼ cups coarsely grated aged cheddar
- 1 jalapeno chile, thinly sliced into rounds
- 2 tsp nigella seeds
- Heat oven to 375F.
- Heat a large (10-inch) cast-iron skillet over high heat. Once it is hot, add the corn and dry-roast for 4-5 minutes or until blackened, stirring occasionally. Remove the corn from the pan and let cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, cumin, cayenne, sugar, 1.5 tsp salt, and black pepper to taste. Set aside.
- In a separate bowl, whisk together the polenta, sour cream, eggs, and ½ cup of the oil. Add it to the dry ingredients along with the green onions, cilantro, jalapeno, and toasted corn. Fold together until just combined.
- Grease the skillet with the remaining tbsp of olive oil. Pour in the cornbread batter. Scatter the toppings (feta, cheddar, jalapeno rounds, and nigella seeds) over the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is browned and crispy. Serve warm or at room temperature.