Cornbread
A soft bread with a cake texture yet a savoury corn taste with the option of a kick - chilli that is. This bread can be pre-made and warmed through before serving with a Creole or Cajun meal or even a bowl of hot chilli con carne.
Preparation time: 15 - 20 minutes Quantity: Serves 6 - 8 Cooking time: 25 minutes
Ingredients
3/4 pint / 400 ml any milk
60g melted butter - small diced
150g self raising flour
100g cornmeal (polenta)
30g cornflour
5g / 1 teaspoon baking powder
30g caster sugar
1 large egg
1/2 red chilli - finely chopped
salt and pepper
Method
- In a saucepan place the milk and butter
- Heat until the butter has melted and the milk warm
- Sift the flour in to a large bowl and
- Add the cornmeal, cornflour, baking powder and sugar
- Beat in the milk, followed by the egg, chilli (op) and seasoning
- Mix well
- Pour in to a greased tin
- Bake in a preheated oven gas 4 / 180*c / 350g for 20 - 25 minutes or until firm to the touch