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Cornbread is a traditional staple of rural cuisine in America’s Deep South, but with the chilli this is a must for a fashionable Mexican party.
Serve with a soup for lunch, or slice and top with a mix of cubes of avocado, diced tomatoes, crushed garlic, olive oil and coriander leaves, and hand round with drinks.
4 tbsp oil
5 small green chillies, seeds removed, and chopped
400g tin creamed sweetcorn (whiz in a food processor to cream, if necessary)
125ml (4fl oz) sour cream
a good pinch salt
155g (5oz) polenta (not fine)
1 tbsp baking powder
250g (8½ oz) grated mature cheddar cheese
You will need a shallow, baking tin approximately 22cm (8½ inch) square, or of a similar capacity, lined with parchment.
Dot a little butter under the parchment to prevent it from slipping around the tin.
Preheat oven to 180ºC, set to Bake, shelf position B.
In a large bowl, beat eggs and oil until blended. Add chillies, creamed corn, sour cream, salt, polenta and 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.