Chilli and Herb Cajun Cornbread

Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container
By Ainsley Harriott
Chilli and Herb Cajun Cornbread
  • Rating:
  • 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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