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Chilli And Cheddar Cornbread

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Ingredients
  Plain flour 3 Ounce (75 Gram)
  Baking powder 1 Tablespoon
  Medium cornmeal/Polenta 7 Ounce (200 Gram)
  Salt 1 Teaspoon
  Eggs 3 , beaten
  Buttermilk 1⁄2 Pint (300 Milliliter)
  Sunflower oil 4 Tablespoon
  Cheddar cheese 4 Ounce, grated (125 Gram)
  Chopped fresh coriander 2 Tablespoon
  Red chili 1 , seeded and chopped
Directions

1. Sift the flour and baking powder into a bowl and stir in the cornmeal and salt. Mix together the eggs, buttermilk and oil and stir the mixture into the dry ingredients, using a wooden spoon to make a smooth batter. Finally, stir in the cheese, coriander and chilli.
2. Oil a 23 cm (9 inch) round cake tin and pour the mixture into the tin.
3. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 35-40 minutes until the cornbread is risen and golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes and then turn out on to a wire rack to cool. Serve in wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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