Caramelised Shallot & Jalapeno Cornbread
Sometimes food just makes you think of People. Whether it’s their love or hate for a certain food or ingredient, their emotional response is so ingrained that the food becomes a part of their persona. For me, Cornbread will always remind me of my gorgeous friend Eliza. Ever since we were at school, she’s had a weird obsession with it. In fact, when we met up again after years apart, it was the first thing she dived in to a crazy Plant Based Café, unbeknown that it was made from some weird fermented mushrooms…
So here we have a take on a Classic, fluffy & light with just the right balance of heat and sweetness. Many thanks to Eva Kosmos Flores for the inspiration
1 tbsp Butter
1 tbsp Olive Oil
2 Onions, finely chopped
1 tsp Salt
1 Clove Garlic, minced
1 Jalapeno, finely chopped
150g Fine Cornmeal, Polenta
120g Plain Flour
50g Caster Sugar
¾ tsp Bicarbonate of Soda
2 tbsp Nutritional Yeast
1 tbsp Mayonnaise
1 tbsp Lemon Juice
Pumpkin seeds to scatter
Whipped Butter & Maple Syrup to serve
1. Mix the milk with the lemon juice and set aside to curdle. Add the corn and the mayonnaise to a food processor or blender and process until smooth. Set that aside too.
2. Add the butter and oil to the base of a 20-25cm skillet pan. Add the onions along with 1 tbsp of water and the salt and sweat for 30 minutes, stirring every 5-10 minutes or until sweet and caramelised. It helps to cover with a lid if possible as this will stop the onions from drying out. If they look as if they are going to catch, add a little more water.
3. Preheat oven 175C
4. Once the onions are soft, add the garlic and jalapeno. Cook for 1-2 minutes more then set aside.
5. In a bowl, stir the cornmeal, flour, sugar, bicarbonate of soda and nutritional yeast until homogenous.
6. Whisk the sweetcorn mixture, milk mixture and egg until very smooth. Add the dry ingredients and mix until only just combined. Finally, fold through the onion mixture.
7. Pour this mixture back into the unwashed skillet pan and shake to level off.
8. Sprinkle with the pumpkin seeds and bake for 25-35 minutes, or until the top is golden and springy.
9. Serve warm with plenty of whipped butter and maple syrup.