This is technically the third variation of this recipe on the blog, but I do feel like they are all valid, and delicious in different ways. This is the only version that is fully gluten free, and baking it as a loaf makes the cornbread much fluffier and more decadent.
Serve with a hearty Southwestern style stewy thing, like a beany thing, or a chilli con/sin carne. Heston Blumenthal says, and I agree, that cornbread is a much nicer accompaniment to a chilli than a crispy taco shell.
230g fine polenta/cornmeal
100g gram flour
1 tsp salt
2 tsp baking powder
½ tsp each cumin, cayenne pepper, smoked paprika, nutmeg
2 eggs, lightly beaten
½ grated sweet potato or carrot (optional but interesting), or alternatively 1 cup sweetcorn
300ml/ ½ pint milk, or dairy-free alternative
1 large handful grated cheddar cheese
A few cherry tomatoes, halved (if you have some spare)
1 tbsp pumpkin seeds
1 tbsp nigella seeds
1 tbsp olive oil
Makes 1 large loaf
Preheat the oven to 200c.
Drizzle the olive oil into the loaf tin, and put it in the hot oven. The oil needs to be hot when you put the batter in, so it might be worth doing this before you weigh out the ingredients and get everything ready.
In a large mixing bowl mix together the dry powder ingredients, add the eggs and milk and mix until you get a smooth batter. Then mix in the veggies (if using) and cheese.
Take the loaf tin out of the oven (be very careful of the hot oil) and pour in the batter. Scatter the seeds and cherry tomatoes (if using) over the top, and bake for about 35-45 minutes, until risen and golden. The cooking time is an estimate as my oven is not the most predictable, so maybe check the cornbread after about half an hour, the classic cake technique of poking with a knife or skewer will work just as well for this.