Hand Mixer
Small but perfectly formed
Dualit
Dualit Product Recipe
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.
Serves 4-6
Prep Time 10 mins
Cooking Time 50 mins
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
- Preheat oven to 180ºC.
- 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.
- 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.
- Stir with a wooden spoon until thoroughly blended. Pour into the prepared tin, sprinkle the remaining cheese on top, and bake for 50 minutes.
- Cut the cornbread into squares and serve warm.
Dualit Product Used
We used the Hand Mixer to make this cornbread.
