Serves 8-12

120g coarse cornmeal
190g plain flour
100g caster sugar, plus 2 tbsp extra
1½ tsp salt
3 tsp baking powder
½ tsp chilli powder or flakes
3 large eggs
240ml sour cream, plus 2 tbsp extra
175ml buttermilk
85g butter, melted, cooled slightly
3 tbsp flavourless oil
100g mature cheddar, grated
2 tbsp pickled jalapeño chillies, finely chopped
2 spring onions, sliced

Set the oven to 240C/475F/gas mark 9. Grease the sides of a 22cm springform cake tin or a large loaf tin with butter. Line the base with parchment.

Combine the dry ingredients in a large bowl and whisk together.

In a separate bowl, beat the eggs, then whisk in the sour cream, buttermilk, melted butter and oil. Whisk this into the dry ingredients.

Stir in the grated cheese, jalapeño chillies, and spring onion. Then pour the mix into the prepared tin.

Bake for 10 minutes, then turn down the temperature to 220C/425F/gas mark 7 for a further 20-30 minutes, or until a skewer inserted in the bread comes out clean. If the top is getting too brown, loosely cover it with tin foil. You do want a darkish colour to give some crunch and texture, though.

Bridewell coffee was opened by owners Katie & Johnny in Donaghadee, Northern Ireland in 2016. Our food concept has changed massively during that time from a deli style lunch menu of salads and sandwiches to prepared to order plates of modern brunch food. We serve our food alongside some tasty speciality coffees from Bailies, a roaster from Belfast.

One thing that hasn't changed is that we are pretty much an all female kitchen team and have been since day one. We have been really finding our groove since Lucie joined and stand among some of the best brunch and coffee offerings in Northern Ireland. We love the sense of community in our small seaside town and collaborate regularly with local suppliers, community groups & charities.

Founder Katie, and Lucie, a member of the kitchen team
in our Reverse Polkadot and Classic Houndstooth Styles