Quick chilli cornbread

Latest comments and suggestions

Results 21-33

• teapot

  05 September 2010

  teapot rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elinor

  12 September 2010

  Elinor rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• moonhippy

  24 November 2010

  moonhippy rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs Stevens

  04 January 2011

  Mrs Stevens rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare

  06 January 2011

  Clare rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susan

  10 April 2011

  susan rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beatus

  19 October 2011

  Beatus rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beatus

  19 October 2011

  Beatus commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beatus

  19 October 2011

  Beatus commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes at random

  10 November 2011

  recipes at random commented on this recipe

  This looks lovely. I like a sweet cornbread, check out this recipe http://recipesatrandom.com/2011/11/06/cornbread/. You can add corn and chilli etc. to it too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aidan Recipe

  05 January 2012

  Aidan Recipe rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Skyebird

  06 March 2012

  Skyebird rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Smurf

  30 October 2012

  Smurf rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1899/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 35 - 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.