Chilli corn bread

Name: Chilli corn bread
Yield: Serves 8-10
Cuisine: American recipes
Ingredients: 60g unsalted butter, melted, plus extra for greasing; 250g cornmeal or fine polenta, plus extra to dust; 250g plain flour; 2 tsp baking powder; 2 tsp fine sea salt; 1 tsp bicarbonate of soda; 4 medium free-range eggs; 300ml buttermilk; 300ml whole milk; 1 red chilli, deseeded and finely chopped

Easy
November 2012

Easy
November 2012

Test kitchen approved

Serves 8-10
Takes 10 minutes to make, 40-45 minutes to cook

Corn bread is a classic southern American side dish. Our spiced version is quick and easy to make, and is perfect served warm.

Vegetarian recipes

Nutrition: per serving

Calories: 293kcals
Fat: 10.5g (5.1g saturated)
Protein: 9.8g
Carbohydrates: 40.9g (3.1g sugars)
Fibre: 1.8g
Salt: 1.5g

Nutrition: per serving

Calories: 293kcals
Fat: 10.5g (5.1g saturated)
Protein: 9.8g
Carbohydrates: 40.9g (3.1g sugars)
Fibre: 1.8g
Salt: 1.5g

For 10 servings

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Ingredients

60g unsalted butter, melted, plus extra for greasing
250g cornmeal or fine polenta, plus extra to dust
250g plain flour
2 tsp baking powder
2 tsp fine sea salt
1 tsp bicarbonate of soda
4 medium free-range eggs
300ml buttermilk
300ml whole milk
1 red chilli, deseeded and finely chopped

Method

Preheat the oven to 220°C/fan200°C/gas 7. Grease a 1 litre loaf tin with butter, then dust with the extra cornmeal/polenta. In a medium bowl, mix the dry ingredients and make a well in the centre.
In another bowl, whisk the eggs with the buttermilk, milk and butter, then pour into the well in the dry ingredients and mix. Stir in the chilli, then scoop into the tin. Bake for 40-45 minutes until golden and starting to come away from the sides of the tin. Serve warm.