Vermont corn, chilli and bacon bread

Enjoy a taste of America with Antony Worrall Thompson's chilli-flavoured cornbread, served warm from the oven
By Antony Worrall Thompson
Vermont corn, chilli and bacon bread
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 350 g rashers of smoked streaky bacon, diced
  • 1 tbsp corn oil
  • 2 spring onions, finely chopped
  • 115 g fresh kernels of sweetcorn, or frozen corn kernels, thawed
  • 1/2 tsp dried red chilli flakes
  • 350 g cornmeal, or polenta
  • 350 g plain flour
  • 1 tbsp caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 150 ml milk
  • 375 ml buttermilk
  • 2 eggs, lightly beaten
  • 1 tbsp maple syrup
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, melted

Method

1. Preheat the oven to 200°C/gas 6 and lightly butter a 23cm square cake tin.

2. Add in the spring onion and fry for 5 minutes, stirring often.

3. Mix in the corn kernels and chilli, stirring to combine. Remove from direct heat and allow to cool slightly.

4. In a bowl, mix together the cornmeal, flour, sugar, baking powder, bicarbonate of soda, and salt.

5. Add in the bacon mixture, the milk, buttermilk, eggs, maple syrup, black pepper and 1 tablespoon of the melted butter. Mix well.

6. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter.

7. Bake until golden, 20-25 minutes. Serve warm.

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