Corn bread

Enjoy Simon Rimmer's chilli-spiked cornbread with a tasty comfort soup
By Simon Rimmer
Corn bread
  • Rating:
  • Serves: 1/2 kg loaf
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 200 g plain flour
  • 100 g cornmeal
  • 25 g sugar
  • 1.25 tsp baking powder
  • 1 tsp onion powder
  • 1 pinches bicarbonate of soda
  • 1 pinches salt
  • 225 g mature cheddar cheese
  • 250 ml Belgian brown beer
  • 2 bird's eye chillies, finely chopped
  • 2 eggs
  • 75 ml vegetable oil

Method

1. Preheat the oven to 180C/gas 4.2. Sift the flour into a mixing bowl. Add the cornmeal, sugar, baking powder, onion powder, bicarbonate of soda and salt.3. Beat together the Cheddar cheese, beer, chillies eggs and vegetable oil.4. Add the Cheddar mixture to the dry ingredients and mix well.5. Spoon the mixture into a greased and lined 500g quantity loaf tin and bake the cornbread for 1 hour, or until firm to the touch.

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