Chilli Cornbread

Tasty with chili con carne or on its own. Make it as fiery or as mild as you wish by adding different amounts or hotter chillies. What we recommend putting into the mixture here is tasty and child friendly. Either way it’s a quick and easy bread to make.

Ingredients and Method

Ingredients

50g Butter, plus an extra knob for greasing
1 Red Onion, medium sized
2 Red or Green Chillies, finely chopped, plus extra for sprinkling
250g Cornmeal (make sure it is yellow cornmeal, not white)
140g Plain Flour
2 tsp Baking Powder
1 tbsp Caster Sugar
570ml Buttermilk (or 570ml semi-skimmed milk with a squeeze of lemon juice)
2 Medium Eggs
Good pinch of Salt

Method

Preheat the oven to 230°C (210°C fan). Melt the butter in a pan and fry the onion and chopped chillies in it on a low to medium heat until softened. Grease a 23cm cake tin with the additional butter.
Tip the flour, cornmeal, baking powder, salt and sugar into a Size 12 or Size 18 mixing bowl.
In a separate bowl or batter bowl whisk together the buttermilk and eggs until combined and stir in the onions.
Pour the wet mixture over the dry mixture and mix together until just combined into a batter. Add some sliced chillies if you wish by sprinkling on the top of the mixture at this stage.
Pour the mixture into the cake tin and bake for around half an hour or until golden brown. You’ll know when it’s ready when a skewer comes out clean when inserted into the centre of the loaf.
Allow to cool for at least 10 minutes before cutting into wedges and serving.