Chili cornbread

Prep: 20 mins

Cook: 30 mins

Loads of spring flavour, with fresh green chilies, and sweetcorn for a fabulous combination.

375ml semi-skimmed milk

3 eggs, beaten lightly

2 green chilies, deseeded, 1 finely chopped and 1 sliced into rounds

180g ground polenta

1 ½ tbsp caster sugar

3 tsp baking powder

75g plain flour

½ tsp smoked paprika

160g tinned sweetcorn, drained

20g cheddar, finely grated

Preheat the oven to 190°C / 375°F / Gas mark 5.

Line a 20cm x 4cm deep tin with greaseproof paper and set aside.

In a bowl, whisk and egg together then stir in the chopped chili.

In a separate bowl, combine the polenta, sugar, baking powder, flour and paprika.

Gradually add the wet ingredients to the dry, stirring well to combine.

Add the sweetcorn and mix through.

Pour the mixture into the prepared tin and scatter over the sliced chili, followed by the cheese.

Bake for 30 minutes, or until the cornbread springs back when gently pressed.

Remove from the oven and leave to cool a little before slicing.

Serves
6

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Sugar, Grains, Chilli, Spice

Recipe Type
Bread

Cuisine
American

Level of Difficulty
Easy

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