For the cornbread

For the corn salad


  • STEP 1

    Heat the oil in a non-stick pan over a medium heat and fry the onions and celery for 8 mins, stirring often. Stir in the spices and garlic, then pour in the passata, bean salad (along with the liquid from the cans) and bouillon. Cover and simmer for 10 mins, then stir in the coriander. Tip into a shallow ovenproof dish and cool slightly.

  • STEP 2

    Heat the oven to 190C/170C fan/ gas 5. Tip the cornmeal, gram flour, baking powder and chilli powder into a bowl and mix well. Beat the egg, yogurt and milk together in a separate bowl, then pour into the dry ingredients and mix to make a batter. Stir in the cheese, then pour this over the bean chilli and bake for 30-35 mins until the cornbread is puffed up and golden. Combine half the ingredients for the corn salad and serve with half the chilli, reserving the rest for another day. The pie will keep covered and chilled for four days. Reheat in the microwave until piping hot.

Recipe tip

Sweetcorn and yellow cornmeal contribute protective carotenoids that support eye health.

Recipe from Good Food magazine, June 2023

Goes well with


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