This is delicious and hearty. It is not difficult to make, and makes plenty to feed a large group. It makes great planned leftovers as well.

I used Einkorn flour (which is an ancient grain), but use whatever flour you prefer.

This is an Ottolenghi recipe that I modified to tone down the spice (he uses a whole teaspoon of cayenne, and seeds of the jalapeños, as well as all-purpose flour).

We have this as a side dish next to some protein, but it could also be a vegetarian main dish served with a simple salad.

Spicy Cornbread with Cheese Recipe

1 small ear of corn (or one cup of kernels thawed)
1 cup flour
1 tsp baking powder
1/2 teaspoon baking soda
1 Tablespoon ground cumin
3/4 teaspoon cayenne
1/4 cup light brown sugar (firmly packed)
salt and black pepper
1 1/3 cups instant polenta
1 1/2 cups sour cream
2 large eggs
9 Tablespoons olive oil
4 scallions, roughly chopped
1/2 cup cilantro, chopped
2 jalapeños, deseeded and finely chopped

For the topping:

3 1/2 oz crumbled feta
1 1/4 cup cheddar, coarsely grated
1 jalapeño, deseeded and finely chopped
1/2 red onion, sliced

Heat the oven to 375ºF.

Place a 10″ oven proof cast iron pan over high heat. Once hot, add the corn and dry-fry for 4-5 minutes, stirring, until slightly blackened.  Remove from pan and set aside to cool.

In a large bowl, place the flour, baking powder, baking soda, cumin, and cayenne. Add the sugar, along with 1 1/2  teaspoon salt, and some freshly ground black pepper.  Stir and set aside.

In another bowl, place the polenta, sour cream, eggs, and 1/2 of the olive oil. Whisk slightly. Add this to the dry ingredients, and then fold in the scallions, cilantro, jalapeños, and toasted corn, until just combined.

Use the remaining 1 Tablespoon of oil to grease the same pan you toasted the corn in, across the base and up the sides.  Pour in the cornbread mixture and scatter the topping ingredients on the top. Bake for 40-45 minutes until a skewer comes out clean.

Serve the cornbread hot, straight from the oven. Leftovers are best warmed up. It also freezes well; just thaw it and then warm it up.

Yum! Enjoy!