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Pepper and green chilli cornbread
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1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
50g salted butter
2 eggs, beaten
284ml tub buttermilk
200ml whole milk
100g cheddar, grated
2 tbsp chopped coriander
2 green chillies, deseeded and sliced
1 red romano pepper, deseeded and sliced
1. Preheat the oven to 190°C, gas mark 5. Combine the polenta, baking powder, bicarbonate of soda and salt in a large mixing bowl. Melt 30g butter and add to the dry ingredients along with the eggs, buttermilk, milk, cheese and coriander. Mix lightly, then stir in ½ the green chilli and ½ the pepper.
2. Put the remaining 20g butter in a 23cm ovenproof frying pan, dish or cake tin and place in the oven for 2-3 minutes, until the butter sizzles. Immediately add the cornbread mixture, smoothing the top and pressing the remaining chilli and pepper into the surface. Bake for 35-40 minutes, until well risen, fi rm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2017.