Quick chilli cornbread

Quick chilli cornbread

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(27 ratings)

Prep: 15 mins Cook: 35 mins - 40 mins


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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  • 280g fine semolina or polenta



    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



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

  • 150ml milk



    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 chillies, seeded and finely chopped


  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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6th Jan, 2011
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.
4th Jan, 2011
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.
24th Nov, 2010
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
12th Sep, 2010
Very disappointing - very grainy (wrong polenta maybe?) but also very bland despite increasing the seasoning.
5th Sep, 2010
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.
31st Jul, 2010
I made it following the recipe and it was a bit bland but went well with Chilli, I then tried it again but this time adapted it into a Sweet Chilli an d Chocolate Corn Bread by adding 10gms of castor sugar and 100gms of Dark Chocolate drops,----Result:-Heavenly!
17th May, 2010
I can see that this cornbread might be bland alone but it went beautifully with the spicy beef stew I made. I stuck to the original recipe and used fully skimmed milk and low fat yoghurt and the result was great. It baked really nicely and was easy to do.
6th Apr, 2010
A really nice recipe - it is fairly bland but is perfect with something spicy like chilli. It's like saying bread is bland - it just depends what you're going to serve it with. I'll definitely make it again.
11th Dec, 2009
I made this and added red peppers,cheese.It came out delicious!
31st Oct, 2009
I noted the other comments about being a bit bland & added marjoram & red peppers, not a fan to be honest. It was OK, dipped in the chilli, wouldn't make it again.


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