Pepper and green chilli cornbread
Waitrose and Partners

Pepper and green chilli cornbread

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

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

  1. 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.

  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, firm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,370kJ/ 326kcals

Fat

13.1g

Saturated Fat

7.4g

Carbohydrates

41.2g

Sugars

4g

Fibre

0.9g

Protein

10.9g

Salt

1.2g

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Overall rating (5/5)

5 out of 5 stars1 rating