Imen Dridi Jamie Oliver’s Corn Bread is a delightful combination of caramelized onions, sweet corn, mature Cheddar, and chili, baked to golden perfection in 45 minutes!
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𧥠Why Youâll Love This Corn Bread Recipe:
- Flavorful Harmony: Caramelized onions, sweet corn, and Cheddar unite.
- Textural Delight: Crunchy cornmeal, tender interior.
- Subtle Heat: Fresh chilies for a spicy kick.
- Cheese Lover’s Dream: Abundant mature Cheddar.
- Effortless Elegance: Simple steps, stunning results.
â What Is Jamie Oliverâs Corn Bread Recipe?
Corn Bread by Jamie Oliver is a savory delicacy consisting of mature Cheddar, sweet corn, caramelized onions, and a hint of spice to create a flavorful and textural indulgence.
đœ Jamie Oliver Corn Bread Ingredients
- olive oil
- 2 onions
- 2 corn on the cob
- 4 large free-range eggs
- 325 g coarse cornmeal or polenta
- 250 ml full-fat milk
- 1 teaspoon baking powder
- 6 tablespoons plain flour
- 140 g mature Cheddar cheese
- 3 fresh green chillies
đ„ź How To Make Jamie Oliver Corn Bread
- Bring the oven temperature up to 200 degrees Celsius (400 degrees Fahrenheit) or gas 6.
- Line the bottom of a 22-centimeter cake tin with greaseproof paper and grease the inside.
- Mince the onions finely after peeling them. Gently fry the onions in butter over medium heat for 15 to 20 minutes, or until they are caramelized, golden, and sticky.
- Prop the corn cobs up on a board and delicately cut off all the kernels by running a small knife from top to bottom.
- Cook for an additional 5 minutes with the caramelized onions. Take it off from the heat and let it cool.
- Combine the cornmeal, milk, baking powder, flour, and a generous amount of black pepper and sea salt in a large bowl with the beaten eggs.
- Mash the grated cheese into the bowl after adding the majority of it. Beat until thoroughly combined.
- Throw in two chopped chilies and the cooled corn and onion mixture, and mince the seeds.
- Transfer the batter to the prepared cake tin. Before placing the cornbread in the oven for 35 minutes, or until it turns golden and cooked all the way through, finely chop the leftover chili and sprinkle it on top.
- Sprinkle the remaining cheese and put it back in the oven about 10 minutes before it’s finished.
- Allow it to cool for 15 minutes before transferring it, cheese side up, to a wire rack or serving plate. Serve immediately; the flavor is at its peak when served warm.
đ Recipe Tips
- Achieve rich flavor by patiently caramelizing onions until golden and sticky.
- Enhance sweetness by incorporating fresh corn kernels, creating a delightful burst in every bite.
- Blend mature Cheddar into the batter for gooey goodness and an extra layer of savory delight.
- Balance heat by finely chopping and distributing fresh green chilies evenly throughout the mixture.
- Ensure a golden crust by baking until cooked through, then elevate with extra cheese in the final 10 minutes for a mouthwatering touch.
đł What Goes Well With Corn Bread?
Enjoy cornbread alongside various dishes such as deviled eggs, beef stew, pork schnitzel, London broil, sausage and peppers, mushroom soup, chicken marsala, cream cheese, green salad, and white chili chicken.
đ How To Store Leftovers Corn Bread?
- At Room Temperature: Keep leftover cornbread in a sealed container in a cold, dry place for no more than 3 days.
- In The Fridge:Â Leftover cornbread can be refrigerated in a tightly sealed container or plastic wrap for up to 5 days.
- In The Freezer:Â Leftover cornbread can be frozen for up to 3 months if wrapped in plastic and then kept in a freezer-safe bag. Let it thaw in the fridge before reheating.
đ„” How To Reheat Leftovers Corn Bread?
- Oven: Set the oven temperature to 350°F then arrange cornbread slices in a baking dish and heat for around 10 minutes or until hot.
- Microwave: Spoon cornbread slices onto a microwave-safe plate and heat for 45 to 60 seconds at a time on a medium setting until heated.
- Air-Fryer: Bring the temperature of the air fryer up to 350°F then spread cornbread slices in a single layer and heat for 4 to 5 minutes.
FAQs
Which makes better cornbread white or yellow cornmeal?
White and yellow cornmeal can be used interchangeably in cornbread recipes, with minimal flavor differences. Both offer delicious results.
What grind of cornmeal is best for cornbread?
Medium-grind cornmeal is best for cornbread, providing a balanced texture that’s neither too coarse nor too fine for optimal results.
Should you let cornbread batter rest before baking?
Yes, a brief rest before baking enhances cornbread flavor and texture by allowing optimal ingredient absorption for better results.
Should cornbread batter be thick or thin?
Cornbread batter is best a little on the thin side, ensuring a moist and tender texture when baked to perfection.
Try More Jamie Oliver Recipes:
Jamie Oliver Corn Bread Nutrition Facts
Amount Per Serving
- Calories 337
- Total Fat 14.5g
- Saturated Fat 7.4g
- Total Carbohydrates 39.1g
- Dietary Fiber 0.3g
- Sugars 2.8g
- Protein 12.5g
Jamie Oliver Corn Bread
Description
Jamie Oliverâs Corn Bread is a delightful combination of caramelized onions, sweet corn, mature Cheddar, and chili, baked to golden perfection in 45 minutes!
Ingredients
Instructions
- Bring the oven temperature up to 200 degrees Celsius (400 degrees Fahrenheit) or gas 6.
- Line the bottom of a 22-centimeter cake tin with greaseproof paper and grease the inside.
- Mince the onions finely after peeling them. Gently fry the onions in butter over medium heat for 15 to 20 minutes, or until they are caramelized, golden, and sticky.
- Prop the corn cobs up on a board and delicately cut off all the kernels by running a small knife from top to bottom.
- Cook for an additional 5 minutes with the caramelized onions. Take it off from the heat and let it cool.
- Combine the cornmeal, milk, baking powder, flour, and a generous amount of black pepper and sea salt in a large bowl with the beaten eggs.
- Mash the grated cheese into the bowl after adding the majority of it. Beat until thoroughly combined.
- Throw in two chopped chilies, along with the cooled corn and onion mixture, and mince the seeds.
- Transfer the batter to the prepared cake tin. Before placing the cornbread in the oven for 35 minutes, or until it turns golden and cooked all the way through, finely chop the leftover chili and sprinkle it on top.
- Sprinkle the remaining cheese on top and put it back in the oven about 10 minutes before itâs finished.
- Allow it to cool for 15 minutes before transferring it, cheese side up, to a wire rack or serving plate. Serve immediately; the flavor is at its peak when served warm.
Notes
- Achieve rich flavor by patiently caramelizing onions until golden and sticky.
Enhance sweetness by incorporating fresh corn kernels, creating a delightful burst in every bite.
Blend mature Cheddar into the batter for gooey goodness and an extra layer of savory delight.
Balance heat by finely chopping and distributing fresh green chilies evenly throughout the mixture.
Ensure a golden crust by baking until cooked through, then elevate with extra cheese in the final 10 minutes for a mouthwatering touch.
Jamie Oliver Corn Bread
