Quick chilli cornbread

Name: Quick chilli cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 280g fine semolina or polenta; 85g plain flour; 2 tsp bicarbonate of soda; 1large egg; 150ml milk; 425ml buttermilk or natural yogurt; 2large red chillies , seeded and finely chopped

www.bbcgoodfood.com

Your recipes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Author : Lesley Waters

josh eagleton 30 60 minutes

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 190C/fan 170C/gas 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.

Step 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.