Chilli cornbread – thanks to Ian Norris

A wonderful chilli cornbread recipe from a guest blogger.  Looks absolutely delicious!

50g butter

150g self raising flour

1 tbsp caster sugar

1tsp sea salt

2tsp baking powder

½ tsp black pepper

150g cornmeal

2 medium eggs, beaten

300ml milk

1 deseeded and chopped green chilli

2 tbsp chopped basil

  1.  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.
  2. 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.
  3. 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

Posted on August 26, 2011, in Accompaniments, Uncategorized. Bookmark the permalink. Leave a comment.

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