Wednesday, 10 August 2011

Chilli Cornbread



  • 250g cornmeal (might also be called fine polenta)
  • 100g plain flour
  • 3 tsp baking powder
  • 3 chillis, dried or fresh, finely chopped (add more or less to taste)
  • 3 cloves garlic, peeled and finely chopped
  • 1 egg
  • 400ml milk
  • 150g cheddar cheese, grated


  1. Preheat the oven to 200 degrees.
  2. Grease a 9 inch (23cm) square tin with a bit of butter.
  3. In a large mixing bowl mix the flour, cornmeal, baking powder, chilli and garlic.
  4. Add the egg and half of the milk. Stir with a spoon until well mixed.
  5. Add half of the cheese and the remainder of the milk and mix once more.
  6. Pour into the greased square tin and then sprinkle the rest of the cheese on top.
  7. Place in the oven and bake for 30 minutes.
  8. When the time is up, check that it's cooked all the way through by inserting a knife into the centre. It should come out clean. If it comes out with some batter on it then cook it for a bit longer.
  9. When it's cooked, remove it from the oven and leave to stand for a couple of minutes.
  10. Cut into squares and serve with a tex-mex style dish.
Serves 4 to 6 as a side dish.

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