Name: Quick chilli cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 280g fine semolina or polenta; 85g plain flour; 2 tsp bicarbonate of soda; 1large egg; 150ml milk; 425ml buttermilk or natural yogurt; 2large red chillies seeded and finely chopped

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Quick chilli cornbread

Quick chilli cornbread

Lesley Waters

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Serves 8

Easy

Prep: 15 mins

Cook: 35 mins - 40 mins

A star rating of 3.4 out of 5.36 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

280g fine semolina

or polenta
85g plain flour
2 tsp bicarbonate of soda
1large egg
150ml milk
425ml buttermilk

or natural yogurt
2large red chillies

seeded and finely chopped

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Nutrition: nutrition per adult serving

kcal198
fat2g
saturates0.7g
carbs39g
sugars0g
fibre1g
protein8g
salt1g

low

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.

Recipe from Good Food magazine, January 2006

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A star rating of 3.4 out of 5.36 ratings

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