- 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, 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…
- 425ml buttermilk or natural yogurt
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 large red chillies, seeded and finely chopped
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.
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.