Quick chilli cornbread

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Lesley Waters

3 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

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• 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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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

Preperation 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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