Quick chilli cornbread

Quick chilli cornbread

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(26 ratings)

Prep: 15 mins Cook: 35 mins - 40 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: nutrition per adult serving

  • kcal198
  • fat2g
  • saturates0.7g
  • carbs39g
  • sugars0g
  • fibre1g
  • protein8g
  • salt1g
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Ingredients

  • 280g fine semolina or polenta
    Semolina

    Semolina

    sem-oh-leen-ah

    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • 85g plain flour
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 425ml buttermilk or natural yogurt
  • 2 large red chilli, seeded and finely chopped

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.

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Comments (29)

frambo's picture
5

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
5

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.

my_dunh's picture

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

tom_kat79's picture
3

Oops - forgot to score

tom_kat79's picture
3

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
1

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
4

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
5

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

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