This recipe starts with charring fresh corn, which may seem convoluted, but it adds an incredible fresh, yet mildly smokey flavour to the bread. Topped with a sweet and spicy Apricot Harissa glaze, salty feta, crisp green onions and coriander, this is a side dish made into a centrepiece.
4 sweetcorn, outer leaves removed
100g plain flour
2tsp baking powder
2 tsp sugar
Salt and pepper
320g Greek yoghurt
100ml Early Harvest Extra Virgin Olive Oil, plus a little extra for oiling the pan
50ml double cream
180g quick cook polenta, lightly toasted
2 large spring onions
4 tbsp Apricot Harissa
6 tbsp runny honey
150g feta, crumbled
1 small bunch/30g coriander, roughly chopped (including stalks)
Place a frying pan on a high heat and when hot, add the sweet corn and leave for a couple of minutes so the edges blacken, turn and repeat so most of the corn has taken on some colour, remove from the pan and allow to cool. Wipe the pan out with kitchen paper and turn the heat to medium, then add the polenta and lightly toast until warm and fragrant, then tip into a mixing bowl.
Heat your oven to 170C fan/190c non-fan. One at a time, hold a sweetcorn vertically in the bowl then use a sharp knife to cut the kernels from the husk, removing as much of the kernel as possible. Finely chop the green parts of the spring onions and add to the sweetcorn, then chop the white parts and reserve for later.
In a separate bowl, sift the flour and baking powder, add the sugar and season with ½ tsp salt and a generous amount of black pepper. Crack the eggs into another bowl and stir until broken down, then add the yoghurt, olive oil, double cream, polenta, and whisk till combined. Add this to dry ingredients and mix, fold in the sweetcorn and spring onion tops and half of the feta.
Lightly oil a medium oven proof frying pan or metal baking dish, then pour the mixture in and place on a baking sheet in the oven and cook for 40-45 minutes, so a skewer comes out clean.
While the cornbread is in the oven, combine the apricot harissa and honey in a small pan and warm very gently so the mixture loosens, stirring to combine. When the cornbread comes out of the oven, prick all over with a tooth pick then pour over the apricot harissa glaze and allow to cool for 5 – 10 minutes. When ready to serve, top with the reserved spring onions, remaining feta and coriander.