Quick chilli cornbread

Quick chilli cornbread

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(27 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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