Chilli cornbread – thanks to Ian Norris
A wonderful chilli cornbread recipe from a guest blogger. Looks absolutely delicious!
150g self raising flour
1 tbsp caster sugar
1tsp sea salt
2tsp baking powder
½ tsp black pepper
2 medium eggs, beaten
1 deseeded and chopped green chilli
2 tbsp chopped basil
- Melt the butter. Preheat the oven to 180oC/ Gas Mark 4. Grease a 20cm x 10cm loaf tin with a little of the melted butter.
- Sift the self raising flour, caster sugar, sea salt and baking powder into a large bowl and stir in the black pepper and 150g cornmeal.
- Using a whisk, mix in the eggs, milk and rest of the butter to form a smooth batter. Fold in the chilli and basil. Pour into the tin. Bake in the oven for about 40-45 minutes, until golden brown. Test with a skewer