Cornbread Skillet Recope | olivemagazine

Ingredients

• 100g left-over soft cheese (such as goat’s, brie, gorgonzola or feta) sliced or crumbled
• 6 eggs fried, to serve
• 2 avocados stoned, peeled, halved and sliced
• 4 tbsp unsalted butter melted, plus extra for the skillet
• 200g cornmeal or polenta
• 100g plain flour
• 2 tsp baking powder
• 2 eggs beaten
• 300ml buttermilk
• 100g sweetcorn tinned or frozen (drained if tinned and defrosted if frozen)
• 1 tbsp maple syrup
• 2 tbsp pickled jalapeños drained and chopped
• 1 red chilli or fresh jalapeño sliced
• 100g left-over hard cheese (like goat’s, pecorino, cheddar or comté) coarsely grated
• 400g tin black beans drained and rinsed
• 1 lime juiced
• 1 large tomato finely chopped
• a small handful coriander finely chopped, plus extra to serve
• ½-1 red chilli finely chopped
• 1 long shallot peeled and finely chopped