Quick chilli cornbread

Quick chilli cornbread

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 8

This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition nutrition per adult serving

kcalories
198
protein
8g
carbs
39g
fat
2g
saturates
0.7g
fibre
1g
sugar
0g
salt
1g

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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Method

  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.

Recipe from Good Food magazine, January 2006

Comments, questions and tips

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Comments

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belindacaroline's picture
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Well, as always, I read the tips and advice from people commenting below. Mine worked very well thanks to all those changes and advice, perfectly actually.
I cooked mine in a buttered stoneware container, 25 cm x 25 cm. My fan oven was set to 180 degrees and it was cooked near the bottom of the oven. I also added: salt, black pepper, a finely chopped very large pre-roasted red pepper, a small bowl of sweetcorn, 1/4 tsp garlic granules and 1/2 tsp marjoram. I then sprinkled the top with some grated parmesan (the vegetarian version) and added this ontop in the last 5 mins of cooking. It is dense, of a good consistency and not 'wet' as other people have found. So, my advice would be, make the changes people suggest otherwise you will end up with something bland.

carrie080's picture
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After reading all the comments I decided to give this a go and add my own herbs and spices to give it some taste. Sadly it didn't make this bread any better. The texture is all wrong, its very dense, claggy and quite disgusting. My hunt for a simple corn bread continues.

skyebird's picture
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This cornbread has a lovely texture. It does need salt ( I used a generous pinch of sea salt ). It is a good foil for flavoursome stews and soups.

beatuskipz's picture
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I tend to cook on improvisation based on inspiration. So I improvised alot with my corn bread but it has come out quite good. Used corn meal flour as opposed to polenta and vanilla yoghurt as opposed to buttermilk as it was all I had. Spiced it up with chilli, garlic, marjoram, salt & about 30g of Parmesan cheese. Also I used 2 eggs.
Its the first time I've made it & it tastes lovely (but perhaps I'll use non-flavoured yoghurt next time). Goes down swell with sea food chowder.

beatuskipz's picture
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I tend to cook on improvisation based on inspiration. So I improvised alot with my corn bread but it has come out quite good. Used corn meal flour as opposed to polenta and vanilla yoghurt as opposed to buttermilk as it was all I had. Spiced it up with chilli, garlic, marjoram, salt & about 30g of Parmesan cheese. Also I used 2 eggs.
Its the first time I've made it & it tastes lovely (but perhaps I'll use non-flavoured yoghurt next time). Goes down swell with sea food chowder.

beatuskipz's picture
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I tend to cook on improvisation based on inspiration. So I improvised alot with my corn bread but it has come out quite good. Used corn meal flour as opposed to polenta and vanilla yoghurt as opposed to buttermilk as it was all I had. Spiced it up with chilli, garlic, marjoram, salt & about 30g of Parmesan cheese. Also I used 2 eggs.
Its the first time I've made it & it tastes lovely (but perhaps I'll use non-flavoured yoghurt next time). Goes down swell with sea food chowder.

sulanderson's picture
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I'm from the south and cornbread is a part of normal cooking. This recipe does not make cornbread but a tasteless imitation. Will never make this again.

freya99's picture
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If we have any left over, I chop it into small cubes, mix with tomato salad, and husband takes in tortilla wraps for packed lunch.

mrs_steeevens's picture
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I added 1 tsp of dried oregano, 1/2 tsp salt, some and some chopped olives to the recipe. Didn't have yoghurt so used creme fraiche. It took about 20 mins longer to cook than recommended, but it turned out moist and fluffy. A good accompanyment to the chilli con carne.
Understandably not everyone will like the grainy texture but I like it. I am freezing the leftovers. It would have been helpful if the recipe had reheating instructions.

moonhippy's picture
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Seemed a bit sweet to have with chili but then an American friend suggested spreading honey butter (literally butter and honey blended together) on it, it worked much better like this

elinormwelch's picture
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Very disappointing - very grainy (wrong polenta maybe?) but also very bland despite increasing the seasoning.

dancingbunny's picture
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It was a tiny little bit bland but as it was a vehicle for transporting delicious stew from plate to mouth it was just right! Impressed how easy it was. I didn't have any buttermilk or natural yogurt so I used the same weight of Greek yogurt mixed with semi-skimmed milk and that seems to have worked.

cruicky's picture
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I made it following the recipe and it was a bit bland but went well with Chilli,
I then tried it again but this time adapted it into a Sweet Chilli an d Chocolate Corn Bread by adding 10gms of castor sugar and 100gms of Dark Chocolate drops,----Result:-Heavenly!

hollywoozle's picture
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I can see that this cornbread might be bland alone but it went beautifully with the spicy beef stew I made. I stuck to the original recipe and used fully skimmed milk and low fat yoghurt and the result was great. It baked really nicely and was easy to do.

faypeacock's picture
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A really nice recipe - it is fairly bland but is perfect with something spicy like chilli. It's like saying bread is bland - it just depends what you're going to serve it with. I'll definitely make it again.

vercha's picture
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I made this and added red peppers,cheese.It came out delicious!

hippyfly's picture

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.

frambo's picture
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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!

juliecw's picture
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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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