Cornbread and Black-Bean Skillet Bake

Shopping list

• 150 g cornmeal (polenta) — check label

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• 100 g plain flour — check label

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• 2 tsp baking powder — check label

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• 1 tsp salt

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• 1 tbsp caster sugar

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• 250 ml buttermilk

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• 1 piece egg

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• 3 tbsp vegetable oil — plus extra for skillet

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• 200 g cooked black beans — drained; tinned is fine, check label

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• 150 g sweetcorn kernels — tinned or frozen, check label

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• 1 piece jalapeño pepper — finely chopped, seeds removed

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• 80 g mature cheddar — grated; check label

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C). Lightly oil a 25 cm cast-iron skillet or ovenproof frying pan and place it in the oven to heat while you prepare the batter.

2. 2

   In a large bowl, whisk together the cornmeal, plain flour, baking powder, salt and caster sugar.

3. 3

   In a separate bowl, whisk the buttermilk, egg and 3 tablespoons vegetable oil until combined.

4. 4

   Pour the wet ingredients into the dry and stir gently until just mixed (a few lumps are fine). Fold in the black beans, sweetcorn, jalapeño and half the grated cheddar.

5. 5

   Carefully remove the hot skillet from the oven. Pour in the batter, smooth the top and scatter the remaining cheddar over the surface.

6. 6

   Bake for 22– 28 minutes until the top is golden and a skewer inserted into the centre comes out clean. The edges should be crisp and pull away slightly from the pan.

7. 7

   Cool in the skillet for 5 minutes, then cut into wedges and serve warm.