Sweet Chilli Mini Cornbreads

cook 30 mins
  • 175 g (6 oz) fine cornmeal
  • 100 g (3 1/2 oz) plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 25 g (1 oz) caster sugar
  • 1 large egg
  • 3 tablespoons sweet chilli jam or sauce
  • 200 ml (7 fl oz) milk
  • 100 ml (3 1/2 fl oz) vegetable oil, plus extra for greasing
  • Mix together the cornmeal, flour, baking powder, salt and sugar in a bowl.
  • Whisk together the egg, sweet chilli jam, milk and vegetable oil in a jug. Pour into the dry ingredients and stir until just combined and the batter is smooth. Leave to stand for 5 minutes.
  • Spoon the batter into a well-greased 12-hole nonstick muffin or mini loaf tin and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until risen and golden. Transfer to a wire rack to cool slightly, then serve warm.
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