Cheesy Cornbread

Hi,  this recipe is from the Tesco June 2020 Free Magazine, available just to pick up in the shop. It was a birthday present for my mum and we really enjoyed it. We froze half of it for another time but on the day we took it out with us on a picnic and it went down a treat. Enjoy!!

 

Dietary Info:

-Contains Gluten {You can substitute for a Gluten-Free flour, although you may need to add a bit more milk as G-F flours tend to absorb a bit more liquid than wheat ones. Also, polenta is gluten-free, this is just a heads up that it's only the flour you would need to switch}

-No Nuts

-Contains Dairy {You can substitute: the semi-skimmed milk for: oat, almond, cashew ect.. The cottage cheese for: a dairy free alternative such as Arla lacto-free and The cheese for: something like Arla Lactofree Mature Cheddar, Tesco free-from or Cathedral City dairy-free Mature cheddar, or your personal favourite option}

-Suitable for Vegetarians

-Unsuitable for Vegans {To make it suitable switch all dairy products to alternatives, see above and

 

Nutritional Info: (for one serving, a serving is 1/12 of the bread)

CALORIES: 281kcal

FAT: 10.4g

SATURATES: 2.9g

SUGARS: 3.7g

SALT: 0.4g

CARBOHYDRATES: 34.6g

PROTEIN: 13g

FIBRE: 2.3g

This is a source of protein, which supports the maintenance of muscle mass.

Takes: 1hr plus cooling
Serves: 12
Cost per serve: 33p {This is using Tesco ingredients}

Ingredients:
-Bunch of spring onions {I used about 6}

-55g pickled jalepenos (optional) {I used them}                                                       -2 corn cobs (540g) (Use tinned or frozen sweetcorn if you can't get fresh) {I used frozen sweetcorn but I didn't measure it, I reckon I did roughly 1/2 - 1 cup of it though]

-50ml olive oil {I used extra virgin}

-250ml semi-skimmed milk

-300g fat-free cottage cheese

-250g coarse cornmeal or polenta {I used polenta}

-250g wholemeal self-raising flour {I didn't have this but I did have wholemeal flour and baking powder. So, to turn it into self-raising, I did 150g of whole meal plain to 2tsp of baking powder this equalled out to roughly 3 and 1/2 tsp's baking powder}

-3 large free range eggs

-80g mature cheddar

Method:

1: Preheat the oven to Gas 6/200℃/180℃ fan/390℉. Line a 23cm round cake springform cake tin or a 25 x 30cm shallow roasting tin with greaseproof paper, leaving an overhang.
2: Trim the spring onions, then finely chop along with the jalepenos (if using) and place in a large mixing bowl.
3: Hold each corn upright on a board and carefully run a knife down, from top to bottom, cutting all the kernels off and placing in the bowl. (An adult should do this) {If using tinned make sure to drain it first and for frozen make sure it is cooked before use}
4: Add the oil, milk, cottage cheese, cornmeal and flour, then crack in the eggs and grate in most of the Cheddar. Add a little pinch of sea salt and black pepper, then mix until well combined. Pour the mixture into the prepared baking tin and grate over the remaining cheddar. Bake in the oven for 45mins, or until golden. {If it is burning on top but isn't done in the centre, put some tinfoil on top to keep it from catching on top any more yet still continue to cook in the middle}
5: Carefully lift the cornbread out of the tin by its greaseproof paper and leave to cool on a wire rack. Cut into wedges to serve. (You can freeze the wedges, and take out what you need without defrosting the entire loaf) {You can check if it is cooked the same way you would a cake, by inserting a skewer or toothpick into the centre and checking if it comes out clean}