Thursday, 22 November 2012


Corn Bread: The perfect accompaniment to my chilli recipe. I absolutely love how the sweetness works so well with the savoury spice of the chilli con carne. If you have never tried cornbread you have to give it a go because you are missing out. 

You will need:
2 large eggs
200ml buttermilk
120g sugar
50g of melted butter
200g of polenta (not ready mixed that's just silly)
200g of flour
1/2 tsp bicarbonate of soda
1 1/2 tsp of baking powder
100ml of whole milk
50g of grated parmesan
2 tsp salt
1/4 tsp of cumin powder

Preheat the oven to 180 degrees c.
Use either a silicone cake pan or grease and line a 20cm x 20cm cake tin. This is easily made into individual muffins if you prefer.

Add all of the ingredients into a bowl and mix until just combined, pour into the tin and bake for 30-35 mins.

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