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recipes

Chilli Cornbread

Cornbread is a traditional staple of rural cuisine in America’s Deep South that is a great accompaniment to chilli con carne, soup or as a snack topped with avocado, tomatoes, garlic and coriander.
Chilli Cornbread

Prep Time 10 mins

Cooking Time 50 mins

Serves 4-6

This is an easy recipe to follow and if you have never tried cornbread, we recommend you give it a go! We used the Dualit Hand Mixer with flat beater attachments to mix the ingredients together. If you're not so keen on spice, reduce the number of chillis used.

Ingredients
  • 2 eggs
  • 4 tbsp oil
  • 5 small green chillis, seeds removed and finely chopped
  • 400g tin creamed sweetcorn (or use the Hand Blender chopping bowl to cream a tin of sweetcorn kernals)
  • 125ml sour cream
  • 155g polenta (not fine)
  • 250g grated mature cheddar cheese
  • 1 tbsp baking powder
  • A good pinch of salt
Method
  1. Preheat oven to 180ºC.
  2. Line a shallow, baking tin approximately 22cm (8½ inch) square, or of a similar capacity, with baking paper. Dot a little butter under the parchment to prevent it from slipping around the tin.
  3. In a large bowl, beat eggs and oil until blended. Add the chillies, creamed corn, sour cream, salt, polenta, baking powder and 2 cupfuls of the cheese. Keep plenty of cheese aside to sprinkle and brown on top.
  4. Stir with a wooden spoon until thoroughly blended. Pour into the prepared tin, sprinkle the remaining cheese on top, and bake for 50 minutes.
  5. Cut the cornbread into squares and serve warm.

Dualit Product Used

We used the Hand Mixer to make this cornbread.

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