Quick chilli cornbread

Recipe uploaded by

Lesley Waters

8 ratings

Recipe by Lesley Waters

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1. Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
2. Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.

Nutrition per adult serving

198 kcalories, protein 8g, carbohydrate 39g, fat 2 g, saturated fat 0.7g, fibre 1g, salt 1 g

Latest comments and suggestions

• Jan

  13 January 2008

  Jan rated and commented on this recipe

  

  I made this the other night and they went down a storm, will deffinatly go again.

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• Tora

  04 April 2008

  Tora rated and commented on this recipe

  

  Quite nice but apart from the chilli-taste I found it a bit bland. Will add a pinch of salt and maybe some dried herbs next time.

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• Catherine

  06 April 2008

  Catherine commented on this recipe

  Tora I made this and added red peppers, sweet corn, marjoram, spring onions and sprinkled mozzarella on top. It was glorious.

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• Belkey

  06 April 2008

  Belkey rated this recipe

  

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• Ben

  06 December 2008

  Ben rated and commented on this recipe

  

  I totally agree with Tora. It was just a dense mass of bland nothingness. I've tried chilli powder and ground cumin to spice it up

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• Lindsay

  11 December 2008

  Lindsay commented on this recipe

  I found this really tasty and a great alternative to normal bread! The only mistake I made was to cook the above recipe for just the two of us and we got a little sick of it after day two! Would definitely advise to cook it for big family meal or for a large number to ensure it's eaten when really fresh.

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• Lindsay

  11 December 2008

  Lindsay rated and commented on this recipe

  

  Oops - forgot to score

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• my_dunh

  20 May 2009

  my_dunh commented on this recipe

  Try adding grated cheddar it adds a slightly saltiness to the bread that makes it delicious!

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• flanv

  16 July 2009

  flanv rated this recipe

  

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• JueC

  06 August 2009

  JueC rated and commented on this recipe

  

  As per the reviews above, it wasn't that tasty on it's own despite adding some salt and pepper, but I had made it to go with the Chilli Con Carne as a recommended addition and boy was it good dipped in the sauce. Will definately make again.

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• frambo

  22 September 2009

  frambo rated and commented on this recipe

  

  Having read the other comments I added a heaped tsp of caraway seeds, a tsp of tumeric and a tsp each of dried oregano and tarragon. It came out smelling amazing and went really well with our chilli con carne. Good basic recipe which can be easily adapted!

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• joanna

  31 October 2009

  joanna commented on this recipe

  I noted the other comments about being a bit bland & added marjoram & red peppers, not a fan to be honest. It was OK, dipped in the chilli, wouldn't make it again.

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Ingredients

• 280g fine semolina or polenta
• 85g plain flour
• 2 tsp bicarbonate of soda
• 1 large egg
• 150ml milk
• 425ml buttermilk or natural yogurt
• 2 large red chillies , seeded and finely chopped

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Low-fat

Ingredients

• 280g fine semolina or polenta
• 85g plain flour
• 2 tsp bicarbonate of soda
• 1 large egg
• 150ml milk
• 425ml buttermilk or natural yogurt
• 2 large red chillies , seeded and finely chopped

Nutrition per adult serving

198 kcalories, protein 8g, carbohydrate 39g, fat 2 g, saturated fat 0.7g, fibre 1g, salt 1 g

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