Warm Chilli Corn Bread
Prep Time: N/A
Notes: Pre-heat the oven to 200C/400F/Gas Mark 6.
2 x green chillies (de-seeded and finely chopped into brunoise)
125g (41/2oz) strong bread flour
125g (41/2oz) polenta
15ml/ 1 tblsp baking powder
6 x spring onions finely sliced (scallions)
1 x clove garlic (crushed)
2 x fresh free range medium sized eggs
150ml (5fl oz) soured cream
125g (4oz) sweetcorn, either frozen or blanched or tin drained
5ml/1tsp fresh rosemary, chopped
pinch of salt
30ml/2 tblsp sunflower oil

1. Grease a 20cm (8inch) cake tin (preferably square) and line with good quality non-stick parchment

2. In a large bowl, mix together the flour, polenta, baking powder and salt, add finely chopped green chillies and spring onions and mix well

3. In a separate bowl mix together the garlic, soured cream, eggs, sunflower oil and sweetcorn kernels

4. Mix all the ingredients together

5. Pour the mixture into the cake tin and sprinkle with coarse salt, black pepper and bake in the pre-heated oven for 25-30mins, or until cooked

6. Leave the bread to cool in the tin for 5mins before turning out (To ensure the bread is cooked, insert a skewer or knife in the centre, it should come out clean)

7. allow to cool slightly on a cooling rack before slicing

Serves: N/A

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