Meals and Courses

Chilli & Sweetcorn Cornbread

prep 10 mins cook 30–40 mins
  • spray oil, for oiling
  • 75 g (3 oz) plain flour
  • 1 tablespoon baking powder
  • 200 g (7 oz) medium cornmeal
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 300 ml (½ pint) natural yogurt
  • 4 tablespoons sunflower oil
  • 200 g (7 oz) can sweetcorn, drained
  • 1 large red chilli, deseeded and chopped

Lightly oil a 1 kg (2 lb) loaf tin with spray oil and line the base with nonstick baking paper.

Sift the flour and baking powder into a bowl and stir in the cornmeal and salt. Make a well in the centre. Mix the eggs, yogurt and oil together in a separate bowl. Add to the well and gradually beat into the flour mixture to make a smooth batter. Stir in the sweetcorn and chilli.

Pour the mixture into the prepared tin. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–40 minutes. Leave to cool in the tin for 5 minutes, then turn out and leave to cool completely on a wire rack.

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