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.
