Pepper and green chilli cornbread

Name: Pepper and green chilli cornbread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 375 g polenta; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 50 g salted butter; 2 eggs, beaten; 284 ml buttermilk; 200 ml whole milk; 100 g cheddar, grated; 2 tbsp coriander; 2 green chillies, deseeded and sliced; 1 red romano pepper, deseeded and sliced

This cornbread is packed with flavour and the warmth from the green chilli makes this a perfect accompaniment to veggies and meat dishes.

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Serves8
CourseStarter
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins

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Ingredients

375g polenta
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
50g salted butter
2 eggs, beaten
284ml buttermilk
200ml whole milk
100g cheddar, grated
2 tbsp coriander
2 green chillies, deseeded and sliced
1 red romano pepper, deseeded and sliced

Method

Preheat the oven to 190 degrees 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.
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, firm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.