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Quick chilli cornbread

Quick chilli cornbread

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Rating: 3 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour

  • Freezable
  • Vegetarian
Nutrition: nutrition per adult serving
HighlightNutrientUnit
kcal198
fat2g
saturates0.7g
carbs39g
sugars0g
fibre1g
protein8g
low insalt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2006

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Overall rating

Rating: 3 out of 5.35 ratings
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