Chilli cornbread

Add a spicy kick to this delightfully moist southern-styled bread, great to mop up chilli
By Catherine Fulvio
Chilli cornbread
  • Rating:
  • Serves: 1 loaf
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 3 tbsp butter
  • 150 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 1/2 tsp black pepper
  • 150 g (cornmeal) polenta
  • 2 eggs, lightly beaten
  • 300 ml buttermilk
  • 1 red chilli, seeded and finely chopped


1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 900g (2lb) loaf tin with parchment paper. Melt the butter in a saucepan and set aside.

2. Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.

3. Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean. Remove the loaf from the tin and place on a wire rack to cool.

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