- Serves: 4-6
- Cook Time: 50 minutes
- Prep Time: 15 minutes
- Effort: medium
- 50 g butter, plus extra for serving
- 150 g self-raising flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tbsp caster sugar
- 1/2 tsp cracked black pepper
- 150 g yellow cornmeal, or polenta (maizemeal)
- 2 eggs, lightly beaten
- 300 ml cultured buttermilk
- 1 red chilli, seeded and finely chopped
- 2 tbsp mixed fresh herbs, chopped, (such as flat-leaf parsley, chives and basil)
1. Preheat the oven to 180C/gas 4. Melt the butter in a small pan or in the microwave and use 1 tablespoon to grease a 1.2 litre non-stick loaf tin. Set the remainder aside. Sift the flour, salt and baking powder into a bowl, then tip in the sugar, pepper and cornmeal and give it a good mix.
2. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and remaining butter until you have achieved a smooth, thick batter. Fold in the chilli and herbs until just combined. Spoon the mixture into the prepared tin and bake for 40-45 minutes or until golden brown and an inserted skewer comes out clean.
3. Using a clean tea towel, carefully remove the loaf from the tin onto a wire rack, then leave to cool. Serve the loaf, warm or cold, sliced with butter.
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