Chilli cheese cornbread recipe
This chilli cheese cornbread recipe makes for great comfort food and perfect for sharing on Bonfire Night.
See method- Serves 8
- 15 mins to prepare and 35 mins to cook
- 400 calories / serving
Ingredients
- 125g (4oz) butter, melted
- 1 onion, finely chopped
- 225g coarse cornmeal or polenta
- 150g (5oz) plain flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 150ml (1/4pt) natural yogurt
- 150ml whole milk
- 2 eggs, beaten
- 1 red chilli, deseeded if you prefer, and finely chopped
- 125g (4oz) Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 1675kJ 400.0kcal
- Fat
- 21g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 43.6gProtein 11.5gFibre 3.2g
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Method
- Put 1 tbsp of the melted butter in a small pan over a low heat. Add the onion and leave to cook for five minutes, until soft. Set aside to cool a little.
- Tip all the dry ingredients into a large bowl. Stir together theyogurt, milk and eggs and then mix together with the dry ingredients until smooth.
- Preheat the oven to gas 6, 200°C, fan 180°C. Add thechillito the mixture along with most of the cheese, the cooked onions and all of the melted butter. Stir until well combined.
- Spoon the mixture into a greased and lined 23cm (9in) cake tin and smooth over the surface with a spoon.
- Cook in the preheated oven for 25 minutes. Then sprinkle over the leftover cheese and return to the oven for 5-10 minutes until golden and cooked through. Leave in the tin for a couple of minutes, then turn out, cut into triangles and serve warm.
- See more Baking recipes
