Hot cheesy cornbread

Lesley Waters

This cheesy corn and bread tortilla is so easy to make. Great for the kids served with a little ketchup or some cherry tomatoes. For the adults try a fresh tomato salsa or a hit of chilli sauce.

Preparation Time: 8 -10 minutes
Cooking Time: 10-12 minutes
Serves: 4-6

Ingredients

6 Freedom Food labelled large eggs
125g / 4oz Freedom Food labelled strong cheddar cheese, grated  
2 tbsp olive oil
2 medium slices white farmhouse or granary bread, cut into rough chunks
1 425ml canned sweet corn, drained and rinsed
2 tbsp milk
freshly ground black pepper
ketchup or salsa, to serve 

Method

1. In a large non-stick frying pan, heat the oil. Add the cubes of bread and fry over a medium heat for 2-3 minutes until lightly browned.
2. Pre-heat the grill. Sprinkle the sweet corn over the fried bread.
3. Beat the eggs with the milk and stir in 85g / 3oz of the grated cheddar cheese, season with black pepper.
4. Pour the egg and cheese mixture over the fried bread and corn. Reduce the heat and gently shaking the pan, cook for approximately 6 minutes, or until the tortilla is just set and golden underneath.
5. Sprinkle the remaining grated cheese over the tortilla. Place pan under the grill and cook for a further 3-4 minutes or until golden and just set on top.
6. To serve, turn the tortilla out immediately on to a serving dish and cut into thick wedges. Serve with ketchup or salsa.