Cheese & Chilli Cornbread
This easy quick bread is light, fluffy and so tasty as a side to chillies, soups, salad, bbq etc. Or simply enjoy it warm and buttered as a delicious snack. Great sliced and toasted too.
Ingredients
- 175 g cornmeal or polenta
- 175 g self-raising flour or plain flour + 2 level tsp baking powder
- 1 - 2 tsp mild or hot chilli flakes
- 1 tsp salt
- ½ tsp bicarbonate of soda
- ¼ tsp black pepper
- 250 ml plain yogurt
- 125 ml milk
- 2 large eggs
- 110 g butter, melted plus extra for greasing
- 160 g tinned sweetcorn drained weight
- 175 g mature cheddar cheese divided 125g / 50g
- 30 g pickled chillies, chopped can be replaced with fresh chillies
Instructions
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Preheat your oven to 200°C / 180° Fan / Gas 6 / 400 F with a shelf in the middle position.
Butter well a deepish non-stick baking tin that's 20 cm x 20 cm.
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In a large bowl, whisk together the cornmeal or polenta, flour, chilli flakes, salt, bicarbonate of soda, and black pepper.
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In a jug whisk together the yogurt and milk then crack in the eggs and whisk until combined.
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Make a well in the centre of the flour mixture then pour in the contents of the jug followed by the melted butter. Stir well to combine into a thick batter.
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Gently fold in the drained sweetcorn, 125 grams of the grated cheese, and the chopped pickled chillies (or fresh chillies).
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Tip the mixture into the prepared baking tin, smooth down the top, and sprinkle with the remaining 50 grams of grated cheese.
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Transfer to the preheated oven and bake until set, risen, golden, and a skewer or cocktail stick comes out clean (approximately 20 - 25 minutes).
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Leave to cool for around 10 minutes before cutting into squares and serving with extra butter if liked.
Reheats very well in a microwave (if you want to crisp the top, follow with approx. 2 minutes at high heat in an air fryer). Can also be sliced and toasted.
Best eaten with 2 days or frozen.