Chili Corn Bread Recipe

Chili Corn Bread Recipes

Ingredients :

butter, for greasing

125g plain flour

125g polenta

1 tbsp baking powder

1/2 tsp salt

1 green chili, deseeded and finely chopped

5 spring onions, finely chopped

2 eggs

142ml soured cream

125ml sunflower oil

Method :

Grease a 20cm square cake tin with butter and line the base with baking paper. In a large bowl, mix the flour, polenta, baking powder and salt together. Add the chili and spring onions to the dry ingredients and mix well.

In a mixing jug, beat the eggs together with the soured cream and sunflower oil. Pour the mixture into the bowl of dry ingredients. Mix everything together quickly and thoroughly. Pour the mixture into the prepared cake tin and smooth the top level.

Bake in a preheated oven, 400F/Gas 6 for 20-25 minutes or until risen and lightly browned on top. Cool slightly, turn onto a wire rack, cut into squares and serve warm.

Add 125g sweet corn kernels to the mixture in step 3. A Mexican style corn bread makes a great accompaniment to a hot chili. It also makes a tasty snack when eaten unaccompanied.

Serves 12

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