Quick chilli cornbread

Quick chilli cornbread

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(24 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

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Comments

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tom_kat79's picture
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Oops - forgot to score

tom_kat79's picture
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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.

forestnuter's picture
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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

batcat's picture

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

fuzzygirl's picture
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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.

jaybyrd31's picture
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I made this the other night and they went down a storm, will deffinatly go again.

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