For something different, whip up this chilli cornbread recipe. Soft, crumbly and served with a smoky chilli butter, it will certainly have you salivating!
Serves88
Cook time45 mins45 minutes
Prep time20 mins20 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Step 2
Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
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.
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.
Step 5
Cut warm cornbread into slices. Serve with smoky chilli butter.
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
Description
For something different, whip up this chilli cornbread recipe. Soft, crumbly and served with a smoky chilli butter, it will certainly have you salivating!
Method
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.
Step 2
Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
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.
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.
Step 5
Cut warm cornbread into slices. Serve with smoky chilli butter.
