Quick chilli cornbread

200 kcal or less 30-60 minutes bread buttermilk mains make ahead red chilli red chillies roll semolina

N/A

Source

Ingredients

280g fine semolina or polenta

85g plain flour

2 tsp bicarbonate of soda

1large egg

150ml milk

425ml buttermilk or natural yogurt

2large red chillies , seeded and finely chopped

Method

Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.

Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.