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    Home / Breakfast and Brunch Recipes / Breads and Muffins / Cheddar Cornbread with Chile Jam

    Mar 9, 2015 · Last Updated: Oct 31, 2017

    Cheddar Cornbread with Chile Jam

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Good morning and happy Monday! How was your weekend? Here in London, we dusted off the sunglasses and spent the Saturday walking around Trafalgar Square. As always, that part of town was packed with tourists, but the protestors scattered around also reminded me that Sunday was International Women's Day.

    Cheddar Cornbread with Chile Jam

    In the spirit of celebrating achievements made by women, I am sharing a Cheddar Cornbread with Chile Jam recipe today inspired by Shelagh Ryan, a successful female entrepreneur who owns one of the tastiest cafes in London. Shelagh is originally from Australia, but she moved to London seven years ago to open Lantana Cafe.

    Lantana Cafe has won many awards since opening, including TimeOut Best Cafe, TimeOut Best Breakfast and Brunch, Gourmet Traveller London's Best Restaurants. I'm lucky enough to live about a five minute walk from one of their branches too, so from first hand experience - it's delicious!

    Cheddar Cornbread with Chile Jam

    I was a bit skeptical about this Cheddar Cornbread with Chile Jam initially because I can't handle the heat very well. The recipe calls for chiles in both the cornbread and the jam. But last summer, my chile plants took off, producing a bumper crop of chiles. To date, I still have about a hundred chiles frozen in my freezer. I'm banking on my chile plants coming out of hibernation soon, so it's become a priority to finish off last year's supply. If you have any recipes to help me use up the stashed chiles, please share :)

    Cheddar Cornbread with Chile Jam

    Until then, I'll leave you with this recipe for Cheddar Cornbread with Chile Jam. If you're interested in learning more about the Lantana Cafe cookbook, I wrote a cookbook review when it first published. The cookbook is filled with recipes that highlight interesting flavor combinations, such as this recipe for Cheddar Cornbread with Chile Jam.

    Cheddar Cornbread with Chile

    Cheddar Cornbread with Chile Jam

    Cheddar Cornbread with Chile Jam

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 12 slices
    Prep: 30 mins
    Cook: 30 mins
    Total: 1 hr
    This savory cheddar cornbread is sliced and toasted on a grill pan or skillet before serving with chile jam.

    Ingredients

    Chile Jam (this makes more than enough, so you can scale down and make half of this recipe)

    • 3 ⅓ pounds ripe tomatoes
    • 6 garlic cloves - finely chopped
    • 6 red chiles - finely chopped (deseed the chiles for a less spicy jam)
    • 1 ⅔ cups white wine vinegar
    • 2 cups granulated sugar

    Cheddar Cornbread

    • 5 tablespoons unsalted butter - melted
    • 1 cup buttermilk
    • ⅔ cup whole milk
    • 1 medium egg - lightly beaten
    • 1 ⅓ cups cornmeal or quick cook polenta
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 2 ½ teaspoons baking powder
    • 1 ¼ cups grated Cheddar cheese
    • 3 chiles - finely chopped (deseed the chiles for a less spicy cornbread)
    • butter - to serve
    US Customary - Metric

    Instructions

    Tomato Chile Jam

    • Peel the tomatoes. To do so, cut a cross in the base of each tomato and place them in a large bowl. Cover with boiling water and set aside for 5 minutes. Drain the water, and peel off the skin. The skin should come off easily, and if not, soak in boiling water for another 5 minutes.
    • Roughly chop the tomatoes and place in a medium saucepan over medium heat.
    • Add the remaining ingredients into the saucepan and bring to a boil. Immediately reduce the heat and simmer for about 35 minutes, stirring occasionally.
    • Remove the saucepan from the heat, and while still hot, spoon the jam into sterilized glass jars. Seal the jars and let cool.

    Cheddar Cornbread

    • Line a 2-lb (9 inch x 5 inch) loaf pan with parchment paper.
    • Preheat the oven to 350°F / 175°C.
    • In a large bowl, mix together the melted butter, buttermilk, milk, egg and cornmeal. Set aside to rest for 10 minutes.
    • In the meantime, in a separate medium bowl, sift together the flour, salt and baking powder.
    • When the cornmeal mixture is done resting, add the Cheddar cheese and chiles into the cornmeal mixture and mix until just combined.
    • Add in the flour mixture and gently mix until just combined. It will form a thick dough, and you may need your hands to finish mixing in the flour.
    • Transfer the dough into the prepared loaf pan and bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean.
    • Cool in the pan for at least 5 minutes before transferring it to a wire rack to finish cooling.
    • Slice the cornbread loaf into 8 thick slices, and lightly grill each slice on a grill pan or skillet until golden brown.
    • Serve with the Chile Jam.

    Notes

    Both the Chile Jam and the Cheddar Cornbread can be made in advance. The Chile Jam can be canned and stored unopened in a cool, dark place for up to 6 months or in the refrigerator for up to 2 months. Once opened, store in the refrigerator and use within 2 weeks. The Cheddar Cornbread can be baked one day in advance, and sliced and grilled only when it is ready to be served.
    Recipe adapted from Cafe Kitchen by Shelagh Ryan
    Course: Breads and Muffins
    Author: The Worktop
    Cal : 433kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

     

    « Hosting The Worktop Pop-Up Brunch - Photos and Menu
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    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Breakfast for Dinner Ideas, Collections, Cooking Style, Fall Breakfast Recipes, Father's Day Brunch Recipes, Jams and Condiment Recipes, Lifestyle, Oven, Quick and Easy Brunches, Seasonal, VegetarianTags: cheese, cornbread, cornmeal, london, tomatoes

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Agnes Troszt says

      May 30, 2015 at 6:35 pm

      Hello,

      Thanks for sharing this recipe. I've tried to make it at the other day and despite the fact that I baked for 50 minutes it didn't cook thoroughly and the dough was very moist. Do you have any tip/suggestion how/what I should make differently? I've followed the recipe as it is.

      Many thanks,
      Agnes

      P.S. Happy to found your blog as I'm such a sucker for breakfast and brunch!

      Reply
      • Tina Jui says

        June 02, 2015 at 2:57 pm

        Hi Agnes, I'm sorry to hear that it didn't work out for you. The cornbread is very moist when it comes out of the oven. Once you let it cool, slice and grill it, it should firm up. You can give it a try with quick-cook (or instant) polenta, and make sure you use full fat milk and cheese. Hope those suggestions work!

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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