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Thyme And Chili Cornbread

chef.jackson's picture
Ingredients
  Wholemeal flour 5 Ounce (1 Cup, 155 Gram)
  Polenta 4 Ounce (3/4 Cup, 125 Gram)
  Baking powder 3 Teaspoon
  Grated parmesan cheese 2 Ounce (60 Gram)
  Chopped fresh thyme 2 Tablespoon
  Finely grated lemon rind 1 Teaspoon
  Chili flakes 1⁄2 Teaspoon
  Milk 5 Fluid Ounce (155 Milliliter)
  Olive oil 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Eggs 2 , lightly beaten
  Fresh thyme sprig 3
Directions

GETTING READY
1) Take a large bowl to sift flour, polenta and baking powder, all together. Add husks back to the bowl. Mix Parmesan cheese, thyme, lemon rind and chili flakes to the bowl and combine thoroughly.
2) Take a small bowl to whisk milk, oil and eggs. Pour this mixture into the dry flour mixture and stir in to mix well.

MAKING
3) Take 11 x 21 cm / 4 1/2 x 8 1/2 in loaf tin and grease it lightly. Pour the batter into prepared loaf tin. Use a knife to smooth the upper surface. Sprinkle thyme sprigs to garnish.
4) Set your oven at 190° C / 375° F / Gas 5 and place the loaf tin inside the oven.
5) Bake for 45 minutes or until the loaf turns soft and cooked by pricking with a skewer.
6) Let the loaf sit in tin for another 5 minutes or so. Turn over a wire rack and let it cool slightly.

SERVING
7) Serve by topping with butter cubes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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