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.

    • 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 chopped 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