Quick chilli cornbread

Quick chilli cornbread

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(31 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
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 large red chillies, 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, questions and tips

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foodie64mum
6th Oct, 2019
4.05
This was quick to make and a popular accompaniment to soup. After reading the comments I added 1.5 tsp salt and 3 tbsp chopped coriander, which gave it good flavour. I used 2 medium eggs as I didn't have large ones and 1 tsp chilli flakes instead of the fresh chilli. I'll definitely make it again.
Chris Mackenzie's picture
Chris Mackenzie
24th May, 2019
Made exactly according to the recipe with the exception of adding an additional large egg and a large pinch of salt. The texture was perfect but as other reviews have noted, this recipe is lacking in salt. If I had put another large pinch (say 1.5 tsp total) in it would have been perfect.
marinamelidou
10th Apr, 2019
3.05
Made this today to go with a turkey chilli and found it lacking in flavour. Definitely needs salt and could do with the addition of herbs or cheese, like other users have suggested. I'll probably try another recipe in the future.
flauffy
4th Feb, 2019
4.05
Despite the mixed reviews, this cornbread worked as a fantastic accompaniment to a veggie chilli I'd made. I halved the quantities and used polenta, yoghurt and a small egg in the mix. I also added some mixed herbs and garlic powder and grated some parmesan onto the top. The husband really enjoyed this and requested this be made when we have any stew type dish.
Emmalinney
12th Mar, 2015
Didn't work for me, made cornbread before with butter maybe this is the missing element.
KingOfTheLilies
13th Feb, 2015
4.05
Made this today to go with BBQ pulled pork, spring greens and green beans (both cooked in the fat from sautéed bacon, and a bit of garlic). I didn't have any bicarb so substituted double the amount of baking powder. It rose fine. I added cooked sweetcorn (coarsely chopped) and a few flecks of fresh coriander. I also added a tiny amount of light muscovado sugar. It came out very well, more reminiscent of the Northern type of cornbread than what you might get in the South. Not something you might eat on its own, indeed it isn't intended to be eaten alone, but it makes a good carby addition to an otherwise complete meal.
belindacaroline
1st Sep, 2014
4.05
Well, as always, I read the tips and advice from people commenting below. Mine worked very well thanks to all those changes and advice, perfectly actually. I cooked mine in a buttered stoneware container, 25 cm x 25 cm. My fan oven was set to 180 degrees and it was cooked near the bottom of the oven. I also added: salt, black pepper, a finely chopped very large pre-roasted red pepper, a small bowl of sweetcorn, 1/4 tsp garlic granules and 1/2 tsp marjoram. I then sprinkled the top with some grated parmesan (the vegetarian version) and added this ontop in the last 5 mins of cooking. It is dense, of a good consistency and not 'wet' as other people have found. So, my advice would be, make the changes people suggest otherwise you will end up with something bland.
carrie080
30th Oct, 2012
1.05
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.
skyebird
6th Mar, 2012
4.05
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.
recipesatrandom
10th Nov, 2011
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!

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