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For something different, whip up this Chilli cornbread recipe. Soft, crumbly and served with a smoky chilli butter, it will certainly have you salivating!

  • Serves8
  • Cook time45 minutes
  • Prep time20 minutes
Chilli cornbread


  • 1 cup (150g) self-raising flour
  • 1 cup (170g) cornmeal (polenta)
  • ½ tsp salt
  • 1 tsp caster sugar
  • 310g can corn kernels, drained
  • 1 long fresh red chilli, seeded, finely chopped
  • ½ cup coarsely chopped coriander
  • 150g Coles Australian Style Fetta, crumbled
  • 1 cup (250ml) milk
  • 50g butter, melted
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 long fresh red chilli, extra, thinly sliced diagonally

Smoky chilli butter

  • 2 long fresh red chillies
  • 200g butter, softened
  • ½ tsp ground paprika

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
  3. Step 3

    Whisk milk, butter and egg in a jug. Add to the flour mixture and combine. Pour into prepared pan and smooth the surface. Sprinkle the extra sliced chilli over the top. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
  4. Step 4

    Meanwhile, to make the chilli butter, preheat a grill on high. Place chillies under grill, turning occasionally, for 5 mins or until chillies blacken and blister. Place in a bowl. Cover with plastic wrap. Set aside to cool for 5 mins. Peel chillies and remove seeds. Finely chop. Add to butter with the paprika and combine. Place in the fridge to set.
  5. Step 5

    Cut warm cornbread into slices. Serve with smoky chilli butter.

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