Cornbread with chilli
Once you have made this tasty, simple cornbread, you will want to make it again and again. Versatile and delicious, you can easily add different herbs and spices to create your own version.
Ingredients
- 30 g Melted butter
- 200 g Cornmeal/polenta flour (try to find a fine one)
- 150 g Plain Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 500 ml Buttermilk
- 1 tsp Chilli Flakes
- 2 Eggs
Instructions
- Preheat the oven to 180C
- Beat together the eggs and buttermilk. Add the melted butter.
- Mix together all the dry ingredients (including the chilli). Mix in the eggs/buttermilk/butter mixture. Mix well to form a smooth batter.
- Grease and line a loaf or cake tin with parchment paper.
- Place in the oven and cook for 25 minutes, after which it should be nicely risen and browned on top. Check if it is cooked by inserting a skewer through the middle. If it comes out clean, it is cooked through.
- Remove from oven and leave to sit in the tin for 5 minutes before turning out onto a cooling rack.
- Leave to cool for a few minutes. Serve warm with soup, cheese or sliced meats.
- It can be stored in an airtight container for 3-4 days.
Notes
Nutritional analysis per serving (approximate)
Energy 127kcal, Fat 4.7g, Carbohydrates 28.7g, Fibre 1.4g, Protein 6.5g, Salt 0.5g Costs per serving: 14p (recipe £1.43)
Energy 127kcal, Fat 4.7g, Carbohydrates 28.7g, Fibre 1.4g, Protein 6.5g, Salt 0.5g Costs per serving: 14p (recipe £1.43)
