We've had a quiet bonfire night/weekend, but food has not been compromised! Yesterday I made really yummy easy quick chili from Nigella's Express. I needed something to accompany that chili and that's where the chili corn bread steps in!
I found the recipe for the corn bread in the November issue of Delicious magazine. I didn't think that one finely chopped chilli would make any difference in flavor, but it's perfectly distributed through out the loaf. It was very good and a perfect accompaniment to chili, baked beans, tomato soup, and all sorts of different savory dishes!
60g unsalted butter, melted, plus extra for greasing
250g cornmeal or fine polenta, plus extra to dust
250g plain flour
2 tsp baking powder
2 tsp fine sea salt
1 tsp bicarbonate of soda
4 medium free-range eggs
300ml whole milk
1 red chilli, deseeded and finely chopped
- Preheat the oven to 220C/fan200C/gas 7. Grease a 1 litre loaf tin with butter, then dust with the extra polenta.
- Mix the dry ingredients and make a well in the center.
- In another bowl, whisk the eggs with the buttermilk, milk, and butter (make sure the melted butter isn’t too hot when I added my chilled buttermilk and milk it solidified everything turned out okay but it was weird looking) then pour into the well in the dry ingredients and mix.
- Stir in the chilli, and then scoop into the tin.
- Bake for 40-45 minutes until golden and starting to come away from the sides of the tin. Serve warm and with butter!
Per-Serving (based on 10)
293kcals, 10.5fat (5.1g saturated), 9.8g protein, 40.9g carbs (3.1g sugars), 1.5g salt, 1.8g fibre