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.
- Prepare30 mins
- Cook40 mins
- Total time1 hr 10 mins
- 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
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.
Typical values per serving when made using specific products in recipe