Recipe: Easy Cornbread with Chilli
Easy Cornbread with Chilli
Chilli cornbread is perfect for a BBQ do this is the right time to get acquainted with it!
What is cornbread?
Cornbread is a bake made with a proportion of corn flour/corn meal instead of all wheat flour. The corn gives the bake a slightly grainy texture which sets this apart. Because the basic cornbread is fairly bland adding chilli really amps up the flavours.
Can you make muffins?
A basic cornbread batter can be bakes in a loaf tin, square 9 x 9 baking tin, cast iron skillet and even a muffin tin. Cornbread muffins are my favourites when I visit the USA and have coffee and cornbread for breakfast.
Who uses corn?
Corn is a staple ingredient in many countries. Mexico and the southern United States rely heavily upon corn as do many other countries such as Colombia, Peru, Argentina and other South American countries. Corn can be found in cuisines around the world.
Recipe:
A quick recipe to make this delicious cornbread with added chilli to give it a bit of a buzz.
- 1 cup Plain flour 200 grams
- 1 cup cornmeal 200 grams
- ¼ cup golden granulated sugar 50 grams
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup butter - melted 100 grams
- 1 cup buttermilk 200 grams
- ¼ cup honey 50 grams
- 2 large eggs
- 1 pinch salt
- 1 can sweetcorn, drained
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Pre-heat oven to 200℃
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Either line a 9"x9" baking pan or lightly grease and dust with flour.
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In a large bowl mix all of the dry ingredients.
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Melt the butter and let cool slightly before adding to the rest of the liquid ingredients - you don't want the hot butter to scramble the eggs!
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Mix the buttermilk, honey and eggs and mix well.
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When the butter has cooled add to the wet ingredients.
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Make a well in the centre of the dry ingredients and pour in the wet ingredients.
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Do not over mix. The batter can be slightly lumpy.
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Add the drained can of sweetcorn and mix well.
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Pour the mixture into the prepared pan.
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Bake in the centre of a preheated oven for 20-25 minutes.
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The cornbread is done when a toothpick inserted into the middle comes out clean.
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For a slightly moister cornbread you can poke small holes in the top and spread with butter.
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Let the cornbread cool for at least 10 minutes before cutting and cool completely before serving.
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Enjoy!
If you love baking you might like to try some of my other recipes – click on the links below to read them.
Welsh Tea Bread with Dried Cranberries
Shortbread Fingers with Melted Chocolate
California Prune Banana Bread with Walnuts
Easy Native American Maple Syrup Pie
If you make any of these please post a photo on Instagram and tag my Instagram page – @itsmeheidiroberts . I’d love to see them.
Disclaimer:
I was not required to write a positive post. This recipe was an original. All photographs are my own. No photographs may be reproduced in any form without my written permission.
