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This simple yet delicious cornbread is great served warm. Have it with chilli con carne or just on its own, why not even add some fried pancetta or smoked bacon lardons for an extra tasty treat.

Ingredients:-

• 50g butter (plus a bit extra to grease the tin)
• 1 medium onion, diced
• 260g sweetcorn (I use tinned)
• 230g yellow cornmeal
• 140g plain flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 pint buttermilk
• 2 large eggs
• 3 generous handfuls grated cheese (I use a chilli cheese, mozzarella, cheddar and Red Leicester mix ready grated from Tesco but you could use cheddar and some dried chilli flakes or whatever cheese you have to hand)
• Few pickled jalapeño slices, drained of the liquor and dried in some kitchen roll

Method:-

1. Heat oven to 220C. Butter a roasting tray around 25cm x 15cm
2. Melt the butter in a saucepan over a medium heat and gently fry the onions to soften, about 5 mins, add the sweetcorn and cook for another minute or two.
3. Combine the cornmeal, flour, sugar, baking powder and salt in a bowl and mix well.
4. In a separate bowl whisk together the buttermilk and eggs then add in your buttery onions and sweetcorn.
5. Add the wet ingredients to the dry and mix until fully combined.
6. Pour the batter into the tray then scatter over the cheese and jalapeños.
7. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
8. Leave to rest for 10 minutes once cooked then turn out, slice into chunks and devour warm.

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