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…
200 ml Greek yoghurt
25g potato flour
1tbsp baking powder
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!
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.
3) In a large bowl whisk the egg until it’s frothy, then add the melted butter and the Greek yoghurt.
4) Add the dry ingredients and seasoning. Give it a good old mix.
4) Stir in the vegetables and parmesan.
5) Spoon the mix 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.
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…