I brought Lorraine Pascale's Home Cooking Made Easy last November, and was not as impressed with this book when comparing to her first book, Baking Made Easy. However, there are a few gems in this book and the spring onion and chili cornbread is one of the recipes that caught my eye. Now, I pencilled mark this recipe last November, as I usually write a "to bake/cook" list with all my new cook book purchases. I have been always meaning to try cornbread, the American classic that has its roots in the deep south. I have been able to fulfil this desire when I made Nigella's spoonbread last month, but this recipe is somewhat different and I feel better tasting then the spoonbread.
The added spring onion and chili gives this cornbread an additional kick which made it even more scrumptious. It may not turn out to be the prettiest of breads but it certainly does the trick. Once more, it is a cheap and cheerful accompaniment to a meat dish, or even soup. I chose to accompany my cornbread with some chicken thighs and some jerk sauce from Asda, part opened and thought I'd season the chicken and cook with the sauce. I was able to visit two different parts of the world, America and Jamaica in one meal, yum.
Here is how my meal turned out:
|Cornbread with jerk chicken thighs.|
I first started by seasoning my chicken with all spice (pimento), chili powder and my favourite all purpose seasoning. I chopped an onion and added two cloves of garlic and left to marinade for around four hours.
After the chicken was left to soak up the seasoning I started with making the cornbread using the "all in one method", I placed all the ingredients into my food processor and pulsed until smooth (ish).
|Cornbread mixture pre blending.|
The mixture may not look appetising but believe me the results are lovely.
|Cornbread mixture blended.|
I greased the oven dish and placed the mixture in the dish and cooked for around 35 minutes.
|Cornbread mixture in tin.|
I placed the chicken into another oven dish and added the jerk sauce. I placed this on the top shelf and cooked for an hour, turning once.
|Chicken in jerk sauce pre cooking.|
The cornbread was cooked after 35 minutes and the chicken after an hour. There is a crack on the cornbread and I think this may be due to opening the oven to check on the chicken.
Overall, a lovely spicy dish with fragrant flavours in both the cornbread and chicken. A superb dinner for all those spice lovers.
Recipe for spring onion and red chili cornbread. My adaptations are in red.
Oil, for oiling
220g fine cornmeal
90g plain flour
1tsp soft light brown sugar (I used demerara)
2tsp bicarbonate of soda (I excluded this)
1 egg (I used 3 eggs)
200g natural yogurt (I omitted this)
1tsp salt (I used 1 tbsp of all purpose seasoning)
75g tinned drained sugar
30g butter or olive oil
3-4 chillies finely chopped
1 bunch spring onions, trimmed and finely sliced.
I also used 1 red pepper.
Medium ovenproof frying pan, a large brownie tin or 20cm springform tin.
Preheat the oven to 220C, gas mark 7 and oil the pan or tin if using the spring form tin, line the bottom with baking parchment.
Mix all the ingredients together in a large bowl (or food processor) the mix will look very sloppy and no that appealing, then place the mixture into the pan or tin. Bake in the oven for around 30 minutes or until the bread looks cooked and is no longer wet.
Once cooked, remove the bread from the oven, leave to cool, then cut into chunks and eat.