Chilli and cheddar cornbread

By Kitchen Exile November 29, 2018 Baking, BBQ, chilli and cheddar cornbread, recipes

I love cheesy breads, this one has a lot of texture with the chillies and sweetcorn running through which contrasts with the sharpness of the cheddar. This is a great bread straight out of the oven. This is my second cornbread recipe, I'm a fan of quick breads like this that don't require any proving or kneading and you can just throw them in the oven. The bread takes on a wonderful yellow colour from the sweetcorn.

230g coarse polenta/coarse corn meal
130g self raising flour
20g soft brown sugar
2 eggs beaten
300ml buttermilk
5g salt

7g bicarbonate of soda
150g grated strong cheddar

4 jalapeno chillies chopped

30g melted salted butter

100g tinned sweetcorn or fresh sweetcorn when in season

Pre heat the oven to 190c (fan), 200c (normal)
Set your BBQ up for indirect cooking at 190c
Pulse the sweetcorn in a food processor until it has a rough paste consistency
Mix the flour, sugar, salt, bicarbonate and polenta together in a bowl
Add the eggs, melted butter and milk and stir to make a thick batter

Add the cheddar, sweetcorn and chillies and stir though
Pour the batter mixture into a non stick deep dish baking tray or cake tin
Cook for 35 - 45 minutes until golden brown, you can also test for doneness by inserting a skewer, if it comes out clean the bread is ready

Baking, BBQ, chilli and cheddar cornbread, recipes