Chilli and Cheddar Cornbread
|Plain flour||3 Ounce (75 Gram)|
|Baking powder||1 Tablespoon|
|Medium cornmeal/Polenta||7 Ounce (200 Gram)|
|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|
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.