Recipe

Chilli corn bread

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

  • 1 hr 10 mins cooking
  • Makes 27 Slice
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Ingredients

Chilli corn bread
  • 1 cup (150g) self-raising flour
  • 1 teaspoon salt
  • 1 cup (170g) polenta
  • 1/2 cup (100g) kibbled rye
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 cup (60g) finely grated cheddar
  • 310 gram can creamed corn
  • 2/3 cup (110g) frozen corn kernels, thawed
  • 2/3 cup (160ml) buttermilk
  • 1/3 cup (80ml) milk
  • 2 teaspoon sambal oelek
  • 2 eggs, beaten lightly
  • 50 gram butter, melted

Method

Chilli corn bread
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease deep 19cm-square cake pan; line base with baking paper.
  • 2
    Sift flour and salt into large bowl; stir in polenta, rye, sugar, cumin, herbs and cheese.
  • 3
    Combine remaining ingredients in medium bowl; stir into dry ingredients.
  • 4
    Spread mixture into pan. Bake, uncovered, about 1 hour. Stand, covered, 10 minutes before turning onto wire rack to cool.

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