Chilli Corn Bread

 

 

 

This recipe is another quick and easy recipe. You can substitute the chilli for cheese or even sauteed or caramelized onions. You can make a few loaves, slice and freeze.

Ingredients

3 tbsp butter
150g self-raising flour
2 tsp baking powder
1 tsp salt
1 tbsp caster sugar
½ tsp freshly ground black pepper
150g polenta (cornmeal)
2 eggs, lightly beaten
300ml buttermilk
1 red chilli, seeded and finely chopped

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4.
Line a 900g (2lb) loaf tin with parchment paper.
Melt the butter in a saucepan and set aside.
Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well.
Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.
Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean.
Remove the loaf from the tin and place on a wire rack to cool.