Chilli cornbread Recipe

Chilli cornbread


  • 280g fine semolina or polenta
  • 85g plain flour
  • 2 tsp bicarbonate of soda
  • 1 large egg
  • 150ml milk
  • 425ml buttermilk or natural yogurt
  • 2 large red chillies, seeded and finely chopped


  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.
  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.
Prep. Time: 15 minutes
Cook Time: 35 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Flour
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