Cornbread with Cheddar, feta and jalapeño

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Preparation info

  • Serves

    ten to twelve

    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is such a nice thing to bring to the table, served hot from the oven, out of the pan. It’s a stand-alone bread – delicious as it is – but also happy to share a plate with rashers of bacon and avocado salad.

This bread is best eaten on the day it’s baked, but it’s still fine the next day: just warm it through in the oven. It also freezes well, for up to a month. If you don’t have any fresh corn cobs, you can defrost 150g of frozen corn kernels to be used instead.

Ingredients

Method