Cheesy Red Onion Pepper Cornbread, a healthy quick bread recipe without yeast or sugar and topped with roasted vegetables
100g (3.5oz)plain flourall-purpose
1/2tspbicarbonate of soda
1tspsaltfleur de sel
1tbsprosemary or thymefinely chopped
100g (3.5oz)comté, mimoulette or cheddar cheesegrated
340ml (12oz)buttermilk* (or milk with 2 tbsp lemon juice)SEE NOTES
1red onionfinely sliced
1red pepperroughly chopped
1cobfresh corn kernels(or small tin sweetcorn)
2 tbspolive oilextra virgin
1tspsalt (fleur de sel)for sprinkling before serving
few turns of the peppermillto taste
Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Prepare the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary. Using a large spoon, mix in the egg and buttermilk until smooth.
Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter. Bake for about 15 minutes or until lightly browned.
Remove from the oven, top with the onion and pepper mix, sweetcorn and (if using) the smoked paprika and return to the oven and bake for another 15 minutes.
Leave to cool slightly in the tin then remove and enjoy while still warm.
* If you don't have buttermilk, use full fat normal milk, add 2 tbsp fresh lemon juice and leave to rest at room temperature for about 20 minutes then use as buttermilk.Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.Delicious served with sweetcorn and red pepper soup.