Spicy skillet-baked cornbread

Serves: 20

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• 250 gram(s) lightly cooked sweetcorn (approx. 2 corn cobs), or equivalent tinned
• 25 gram(s) unsalted butter
• 1  onion, peeled and chopped
• 1 teaspoon(s) ground cumin250g cornmeal or polenta
• 275 gram(s) self-raising flour, sifted
• 25 gram(s) golden caster sugar
• 2 tablespoon(s) baking powder, sifted
• Third teaspoon(s) cayenne pepper
• 1 teaspoon(s) sea salt
• 4 medium eggs
• 400 ml milk
• 100 gram(s) mature Cheddar, grated
• 3  spring onions, trimmed and finely sliced

Method

1. Heat the oven to 190°C (170°C fan oven) gas mark 5. Melt the butter in a large frying pan over a medium heat, add the onion and fry for several minutes until softened, without colouring, then add the corn and cumin and fry for a few minutes longer. Tip into a food processor and whizz to a textured purée.
2. Combine the cornmeal, flour, sugar, baking powder, cayenne and salt in a large bowl. In another bowl, whisk the eggs with the milk, then stir in the corn purée. Tip the wet ingredients into the dry, and loosely combine, leaving the mixture on the lumpy side.
3. Pour the batter into a buttered 25cm/1.8-litre frying pan with a heatproof handle, ideally a cast-iron one. Scatter the cheese over the surface and then the spring onions. Bake for about 45 minutes until golden and crusty on the surface, and a skewer inserted into the centre comes out clean.

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