RECIPE / RALPH SCHELLING

Cornbread with gruyère

Hardware-wise you’ll need six 100ml moulds or a similarly capacious cupcake tray to make Swiss chef Ralph Schelling’s warming cornbread with stringy gruyère cheese. This bread doesn’t take any kneading or proving but the mixture will expand as it bakes so leave a little extra room in the moulds. Makes six buns

• Ingredients:
• Butter for greasing
• 200g plain flour
• ½ tsp baking powder
• 1 tsp salt
• ½ tbsp sugar
• 100g fine corn semolina
• 2 eggs
• 250ml milk
• 50ml cold-pressed corn oil
• 70g gruyère cheese (plus extra for nibbling)

• Method:
• 1. Preheat oven to 200C. Grease the moulds or a large dish with butter so the cornbread doesn’t stick. Mix the flour, baking powder, salt, sugar and semolina in a bowl until combined.
• 2. Add the eggs, milk and oil, and stir to form a dough. Grate the cheese and mix in well.
• 3. Pour the mixture into your moulds or tray, leaving a little space. Bake for about 30 minutes until golden, leave to stand for a few minutes then turn out onto a wire rack to cool a little. Enjoy them while they’re still warm as a snack on their own or as a light meal alongside a well-dressed salad of winter leaves.