Meera Sodha’s Tenderstem® Chilli Cheese Cornbread

Meera Sodha’s Tenderstem® Chilli Cheese Cornbread

  • 25 mins cooking

  • Serves 6

This cornbread recipe by Meera Sodha offers a tantalising mix of extra mature cheddar with a spicy kick from chilli flakes and hot smoked paprika. Cornbread is ubiquitous in America, but less well-known here in the UK. Meera adds, “I think cornbread deserves a better spot in the lime light as it’s endlessly adaptable and can be eaten on its own as a snack or topped with poached egg with some roast tomatoes for breakfast.

“Tenderstem® is one of my favourite vegetables. I like to add it to curries, BBQ it, use it to mop up sauces and chop it up to add crunch and green to salads. It’s incredibly versatile and delicious from top to bottom and so no part of it is ever wasted.”

Ingredients

Ingredients
  • 200g Tenderstem®
  • 100ml milk
  • 50g butter
  • 2 medium eggs
  • 100g extra mature cheddar, grated
  • 100ml yoghurt
  • 140g plain flour
  • 140g quick cook polenta
  • 1 tsp hot smoked paprika
  • ½ tsp chilli flakes
  • 1 tsp baking powder
  • 1 tsp bicarbonate
  • 1 1/4 tsp salt
  • rapeseed oil
Preparation
  • You’ll also need a 20cm cake tin with a removable base
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Method

  1. Pre-heat the oven to 180 degrees and line and grease the cake tin with butter.
  2. Place the Tenderstem® into two equal piles. Set the first half to one side, then finely chop the stems and florets of the second half, then place them in a bowl to one side.
  3. Place the milk and butter in a small saucepan over a medium heat and stir until the butter has melted then take off the heat. Allow to cool for 10 minutes then beat in the eggs followed by the grated cheddar and yoghurt. Leave to one side.
  4. In another bowl combine the flour, polenta, paprika, chilli flakes, baking powder, bicarbonate and salt. Stir everything until evenly combined then slowly add the butter mixture to the dry ingredients, mixing into a batter as you go. Then stir in the finely chopped Tenderstem®.
  5. Tip the mixture into a cake tin then smooth the batter with the back of a spoon. Place the remaining Tenderstem® lightly on top of the batter in lines. Lightly brush the stems and florets with oil and place in the oven for 25 mins or a until skewer comes out clean.
  6. Leave to cool for a few minutes in the tin then run a knife around the edge of the tin and remove. To serve, cut the cornbread into big thick wedges.
<p>Meera Sodha</p>

Meera Sodha

Cook and author of two best-selling cookbooks: Made in India and Fresh India.

See profile

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.