Cornbread with cheddar, feta and jalapeño from Ottolenghi Simple (page 19) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen corn for corn on the cob.

  • Polarcat on May 11, 2026

    What a delightful take on cornbread! This definitely functions similar to a pizza-like main due to the sheer volume of ingredients. I made it as written with the exception of the cilantro, which I forgot to mix into the batter and instead used as a topping. We thoroughly enjoyed this cornbread and will make it again.

  • PriyaPath on March 27, 2026

    This is absolutely my favourite cornbread. I omitted the cumin and nigella to retain a more traditional flavour. I used frozen corn as well. Make sure you use the right type of polenta. I also reduced the ingredients on top. I did half with no toppings on top and the kids preferred that. Texture was perfect.

  • lholtzman on March 27, 2026

    This bread was definitely a one pan meal. It’s so loaded with stuff all you need is a simple side salad to complete the meal. Instant polenta was surprisingly hard to find in even well stocked grocery stores. I finally found it in a wine store that sells gourmet foods and products. The bread was very moist, something that isn’t guaranteed with cornbread.

  • cecilia_4eimgd on February 13, 2026

    One of our pots of sour cream was off so I used about 280 grams of sour cream and the rest was oat milk. It was slightly ’wetter’ than I would have expected but otherwise really nice. I would probably add some cheddar into the mix in addition to adding on top. I might also use smoked cheddar next time.

  • FieryFantail on February 10, 2024

    Batter was too stiff - thinned with water as I had no milk. Quite tasty.

  • DePollepel on November 21, 2021

    delicious summer meal

  • cultus.girl on December 19, 2020

    I too found the batter very stiff. Flavour was okay however we voted not to repeat.

  • Ro_ on December 13, 2020

    This looked really pretty, and I liked the combination of flavours. What I didn't love so much was the texture - for me it was a bit claggy, heavy and mealy, but I wonder (not being a cornbread expert, here in Europe where it's not really eaten much AFAIK) whether this is just a characteristic of cornbread. This is the second cornbread recipe I've tried and it was definitely nicer than the first one, but I haven't loved either - which makes me think maybe cornbread just isn't for me.

  • caitmcg on December 07, 2019

    This is fairly involved, as cornbread goes, but delicious. An 8-inch cast iron skillet is the perfect size for a half recipe. I did need to add a couple of splashes of milk to the batter before mixing in the corn, etc.

  • ksg518 on August 12, 2019

    I guess we're in the minority here but we found this to be barely OK. It was very dense and a little on the dry side even after we added some extra half and half to the batter. (Our first clue was when the recipe said to pour the batter into the pan; our batter was a stiff ball.) Perhaps it matters what kind of instant polenta you use and ours was very dry? Given the number of ingredients and prep time, this won't be a repeat.

  • L.Nightshade on May 01, 2019

    This recipe has SO much stuff in it, at some point it almost ceases to be cornbread. 19 ingredients, not counting salt and pepper. I spent a good chunk of the day before just chopping, grating, measuring, and generally setting up, so I could just get up early, mix it all together, and pop it in the oven. Wrapped up, it was still warm by the time we got to brunch, about an hour and a half away. I did bake it in a cast iron frying pan, and was a little worried about how hard it would be to dish out. In the book photo it looks like it’s being spooned out. But it sliced up like a pie and came out in nice wedges. Rave reviews all around. This is definitely a do-again, and worth the effort. I won’t be confining it to brunch, either. It would be stellar with a bowl of soup.

  • mgmcewen on November 20, 2018

    This was delicious! We did leave out the red onions because I can't have them, and subbed in shallots.

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