Elaine GordonBefore diving into the experience of Yotam Ottolenghi’s cornbread recipe, let’s explore some ideal sidekicks that perfectly complement this delicious dish. Chili con carne, with its hearty richness and heat, balances the sweet corn notes of the cornbread beautifully; a scoop of this classic paired with a piece of cornbread creates a warming, irresistible combo.
Grilled veggies, such as zucchini, bell peppers, and eggplants, add a smoky depth that pairs wonderfully with the cornbread’s slight sweetness. For a refreshing contrast, a zesty avocado salad with lime and fresh cilantro offers a crunchy, creamy texture that complements the crumbly cornbread. Now, let’s dive into the heart of the matter: the Ottolenghi cornbread itself.
Yotam Ottolenghi has become a culinary icon, creating dishes that marry tradition with innovation. When I first made his cornbread, I felt a spark that I knew would turn any ordinary meal into something special.
It has a delightful combination of textures: the slight crunch of corn kernels, the creaminess from crème fraîche, and the warmth from spices. Every bite is a chorus of flavors. This cornbread isn’t just good; it’s life-changing. So, let’s take a journey to bake this dish together.
Why This Recipe Works?
Let’s explore why this cornbread recipe is a winner.
1. Flavor Complexity: The blend of spices lifts it beyond basic cornbread. Ground cumin and crushed red pepper flakes add a hint of warmth. When you take a bite, you’re greeted with intricate flavors that dance on your palate.
2. Moisture and Texture: The use of crème fraîche keeps the cornbread luxuriously moist. It’s not dense or dry. Instead, it offers a tender crumb that breaks apart elegantly, enhancing the eating experience.
3. Fresh Ingredients: Incorporating fresh corn and jalapeños not only brings vibrancy but elevates the overall quality. Fresh corn kernels provide that pop of sweetness. Adding jalapeños introduces just the right amount of kick.
4. Versatility: This recipe serves as a perfect base to add your twist. Want to toss in some cheese or herbs? Go for it! It’s adaptable, making it a staple that you’ll find yourself reinventing time after time.
How Does It Taste?
The first bite tells you everything. There’s a comforting sweetness from the corn balanced by a savory richness from the cheeses. The spicy kick from jalapeños brings an exciting contrast. It’s like a warm hug on a chilly day, satisfying yet light enough for a summertime gathering. The flavor lingers, inviting you to come back for another piece.
What Sets This Recipe Apart?
This cornbread variation stands distinct from others in several ways. Many cornbread recipes fall flat, playing it safe with just cornmeal and sugar. Ottolenghi’s preparation incorporates crème fraîche, which adds a luxurious richness uncommon in traditional recipes.
The spiced flavors create layers, offering a more sophisticated taste. Its adaptability to seasonings and additional ingredients transforms it into a versatile dish that can dress up or down, making it an ideal choice for various occasions.
The Ingredients
Let’s assemble our superstar cast:
- 140g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground cumin
- 1 tsp crushed red pepper flakes
- 50g light brown sugar
- Salt and black pepper to taste
- 180g quick-cooking polenta
- 360g crème fraîche
- 2 large eggs
- 120ml extra-virgin olive oil, plus 1 tbsp additional for greasing
- 2 small fresh corn cobs, kernels stripped (150g), or 150g thawed frozen corn kernels
- 4 spring onions, trimmed and coarsely chopped
- 10g fresh coriander, chopped
- 1 fresh jalapeño pepper, finely diced
For the Topping:
- 100g feta cheese, crumbled into roughly 2cm pieces
- 100g coarsely shredded sharp cheddar cheese
- 1 fresh jalapeño pepper, thinly sliced into rounds
- ½ small red onion, peeled and cut into 5mm rings
- 2 tsp black sesame seeds
- 1 tbsp smoked paprika
- 1 tsp dried oregano
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (400°F). This step ensures your cornbread rises beautifully, getting that golden crust we love.
Step 2: Prepare the Baking Pan
Grease an 8-inch square baking dish with the extra tablespoon of olive oil. Don’t skimp here; it helps achieve that perfect release and prevents any sticking.
Step 3: Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, ground cumin, crushed red pepper flakes, brown sugar, and a pinch of salt and black pepper. This combination sets the stage for a flavorful base that brings out the best in our cornbread.
Step 4: Mix the Polenta
Now, let’s add the quick-cooking polenta. Stir this into the dry mixture until it’s well incorporated. Polenta gives the cornbread its distinctive texture, contributing to that slight crunch.
Step 5: Blend the Wet Ingredients
In a separate bowl, mix the crème fraîche, eggs, and olive oil. Blend until smooth and creamy. This mixture not only provides moisture, but it also enriches the flavor of the cornbread.
Step 6: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry mix. Gently fold until just combined. Be careful not to over-mix; we want a tender bread, not rubbery.
Step 7: Add the Corn and Aromatics
Fold in the corn kernels, chopped spring onions, fresh coriander, and diced jalapeño. This is where the cornbread comes to life, adding bursts of flavor and color.
Step 8: Transfer to Baking Dish
Spoon the mixture into your greased baking dish. Spread it evenly to ensure even cooking, which leads to a consistent texture throughout.
Step 9: Top It Off
Here’s where we kick things up a notch. Sprinkle the crumbled feta, sharp cheddar, sliced jalapeño, and red onion over the top. Don’t forget the black sesame seeds and a sprinkle of smoked paprika for a beautiful presentation.
Step 10: Bake
Place your dish in the preheated oven. Bake for 25-30 minutes or until the edges turn a lovely golden brown and a toothpick inserted into the center comes out clean.
Step 11: Cool and Serve
Once out of the oven, let the cornbread cool for about 10 minutes. This short wait is worth it—it helps with cutting and serving, making every piece intact.
Notes
Here are some handy tips for your cornbread adventure:
- Keep an Eye on the Baking: Every oven is different. Check for doneness a few minutes early.
- Don’t Skip the Toppings: Each topping enhances flavor and textures. It’s not just for show!
- Use Fresh Produce: Fresh corn and jalapeños provide the best taste. If using frozen, ensure they’re fully thawed and drained.
- Taste as You Go: Always adjust the seasoning according to your palate. This helps you to achieve your desired flavor.
- Experiment with Add-ins: Toss in some cooked bacon or herbs for unexpected flavors.
Nutrition Information
How Do You Store This Cornbread?
Storing leftover cornbread is easy. Simply wrap it tightly in plastic wrap or foil. If you’re feeling ambitious, freeze the pieces in an airtight container. It should last for up to three months in the freezer. When you’re ready to enjoy it again, just thaw it and reheat it in the oven for that fresh-baked feel.
Sides for Ottolenghi Cornbread
For a complete meal, consider serving this cornbread with:
1. Roasted Chicken: The flavors from marinated slow-roasted chicken pairs perfectly. It soaks up the cornbread’s sweetness while bringing heartiness to your plate.
2. Spicy Salsa: A vibrant salsa packed with tomatoes, onions, and cilantro can cut through the richness, adding a refreshing crunch.
3. Creamy Guacamole: The smoothness of guacamole perfectly complements cornbread. It offers a delightful contrast in texture while introducing fresh flavors.
What Alternatives Can You Use for the Ingredients?
Sometimes, improvisation is key. Here are a few alternatives if you’re missing some ingredients:
1. Sour Cream: This can replace crème fraîche. It provides a similar tanginess and moisture.
2. Cornmeal: If you don’t have polenta, using any fine cornmeal can work. Just keep in mind the texture might change slightly.
3. Green Onions: Swap the spring onions for shallots or even chives. Each offers a unique flavor twist.
4. Cheese: Different cheese varieties, like Gouda or Parmesan, can add new flavors.
Ottolenghi Cornbread Recipe
Equipment
- 8-inch square baking dish
- Large bowl
- Separate bowl
Ingredients
- 140 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground cumin
- 1 tsp crushed red pepper flakes
- 50 g light brown sugar
- Salt and black pepper to taste
- 180 g quick-cooking polenta
- 360 g crème fraîche
- 2 large eggs
- 120 ml extra-virgin olive oil plus 1 tbsp additional for greasing
- 2 small fresh corn cobs kernels stripped (150g), or 150g thawed frozen corn kernels
- 4 spring onions trimmed and coarsely chopped
- 10 g fresh coriander chopped
- 1 fresh jalapeño pepper finely diced
- For the Topping:
- 100 g feta cheese crumbled into roughly 2cm pieces
- 100 g coarsely shredded sharp cheddar cheese
- 1 fresh jalapeño pepper thinly sliced into rounds
- ½ small red onion peeled and cut into 5mm rings
- 2 tsp black sesame seeds
- 1 tbsp smoked paprika
- 1 tsp dried oregano
Instructions
- Begin by preheating your oven to 200°C (400°F). This step ensures your cornbread rises beautifully, getting that golden crust we love.
- Grease an 8-inch square baking dish with the extra tablespoon of olive oil. Don’t skimp here; it helps achieve that perfect release and prevents any sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cumin, crushed red pepper flakes, brown sugar, and a pinch of salt and black pepper. This combination sets the stage for a flavorful base that brings out the best in our cornbread.
- Now, let’s add the quick-cooking polenta. Stir this into the dry mixture until it’s well incorporated. Polenta gives the cornbread its distinctive texture, contributing to that slight crunch.
- In a separate bowl, mix the crème fraîche, eggs, and olive oil. Blend until smooth and creamy. This mixture not only provides moisture, but it also enriches the flavor of the cornbread.
- Pour the wet ingredients into the bowl with the dry mix. Gently fold until just combined. Be careful not to over-mix; we want a tender bread, not rubbery.
- Fold in the corn kernels, chopped spring onions, fresh coriander, and diced jalapeño. This is where the cornbread comes to life, adding bursts of flavor and color.
- Spoon the mixture into your greased baking dish. Spread it evenly to ensure even cooking, which leads to a consistent texture throughout.
- Here’s where we kick things up a notch. Sprinkle the crumbled feta, sharp cheddar, sliced jalapeño, and red onion over the top. Don’t forget the black sesame seeds and a sprinkle of smoked paprika for a beautiful presentation.
- Place your dish in the preheated oven. Bake for 25-30 minutes or until the edges turn a lovely golden brown and a toothpick inserted into the center comes out clean.
- Once out of the oven, let the cornbread cool for about 10 minutes. This short wait is worth it—it helps with cutting and serving, making every piece intact.
Notes
- Keep an Eye on the Baking: Every oven is different. Check for doneness a few minutes early.
- Don’t Skip the Toppings: Each topping enhances flavor and textures. It’s not just for show!
- Use Fresh Produce: Fresh corn and jalapeños provide the best taste. If using frozen, ensure they’re fully thawed and drained.
- Taste as You Go: Always adjust the seasoning according to your palate. This helps you to achieve your desired flavor.
- Experiment with Add-ins: Toss in some cooked bacon or herbs for unexpected flavors.
Nutrition
Frequently Asked Questions
Conclusion
Creating Ottolenghi’s cornbread isn’t just about following a recipe—it’s about weaving together flavors, colors, and textures that form a delightful story on your plate. The process is simple, the rewards are significant, and no dinner party will be the same once you serve this tasty bread. Trust me, it’ll leave everyone eager for seconds. So, gather your ingredients and get your baking shoes on. You’re about to create something truly wonderful in your kitchen!
