Chilli Cornbread

On some weekends I get the baking bug and a glance out of the window at my storm swept back garden tells me today is meant for cooking. A brief stocktake of the fridge suggests Mexicana and a leaf through my ingredient splattered Good Housekeeping Baking tome points me in the direction of Chilli Cornbread…

1 egg
200 ml Greek yoghurt
25g butter
150g cornmeal
25g potato flour
1tbsp baking powder
1tsp salt
pinch cayenne pepper
1 large red chilli
75g spring onions
125g canned sweetcorn (drained)
50g grated parmesan

Two questions immediately spring to mind: What is cornmeal? What is potato starch? Google tells me that cornmeal is polenta (well why didn’t you say?) and that potato flour is a thickening agent. I have polenta in the cupboard and make an executive decision that cornflour will make an adequate substitute for potato flour. As for measurements I make 3/4 quantity because I only have 150ml yoghurt. Let’s cook!

Raw Ingredients
Raw Ingredients


1) Grease and base line a 450g baking tin with baking paper and preheat the fan oven to 170 degrees.

2) Prepare the ingredients; Melt the butter, deseed and finely chop the chilli, finely slice the spring onions.

Ready for action
Ready for action

3) In a large bowl whisk the egg until it’s frothy, then add the melted butter and the Greek yoghurt.

Mix the wet ingredients
Mix the wet ingredients

4) Add the dry ingredients and seasoning. Give it a good old mix.

Add the powdery ingredients
Add the powdery ingredients

4) Stir in the vegetables and parmesan.

Add the remaining gubbins
Add the remaining gubbins

5) Spoon the mix into the baking tin

Into the baking tin
Into the baking tin

6) Cook in the oven until you have finished watching Used Car Roadshow and then remember in panic that you left the bread in the oven some time earlier. Discover that it is cooked perfectly. Alternatively you may wish to leave it in for 45 minutes. Leave to cool for 10 minutes on a wire rack.

Out of the oven
Out of the oven

7) Devour.

Hot stuff!
Hot stuff!

Turns out this is really nice, moist, rather spicy and very different. It is great served fresh from the oven with a little butter or margarine. If you let it cool I recommend you give it a few seconds in the microwave to warm it through and release the flavours.

How long does it keep? I have no intention of finding out. Excuse me…


3 thoughts on “Chilli Cornbread

    1. Thanks – you are very kind! Most of my cookery is based around recipes so I’m no masterchef.

      I had fun with this recipe because it was all measured out in cups which I guess would be native units to you in the states but not widely used in the UK as we went metric some time ago. Turns out a cup is 237ml.

      Yes, I’m single which is kind of a shame. Much easier to cook for two people!

      1. I remember back when I was in grade school, the U.S. government was considering switching to metric. Of course, everyone freaking panicked and it never happened.

        I have to do online conversion tables when I’m using recipes from British cooks (like Ramsay….who I guess is also Irish…or Scottish).

        Had to go out and buy a food scale for some of the chefs’ recipes I’ve come across (add 8 oz. of flour, 1/4 lb shredded cheese, etc.). Sometimes I’m just too lazy to convert the weight into measurements, so it comes in handy. :o)

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