Chilli and cheese cornbread
50 min·American
Chilli and cheese cornbread
Ingredients
- 2 cups fine polenta
- 3/4 cup (110g) self-raising flour
- 2 small fresh red chillies, finely chopped
- 1 1/2 cups grated tasty cheese
- 2 tsp caster sugar
- 1 tsp salt
- 150g butter, melted and cooled
- 2 eggs
- 1 1/2 cups (375ml) milk
Instructions
4 steps
- 1
Preheat oven to 170°C. Grease and line the base and sides of a 11cm x 21cm x 6cm-deep loaf pan with non-stick baking paper.
- 2
Place polenta, flour, chilli, cheese, sugar and salt in a large bowl. Stir until well combined. Whisk butter, eggs and milk together. Add to the dry ingredients and mix until they are well combined.
- 3
Pour mixture into lined pan and smooth the surface. Bake for 40-50 minutes or until cooked and the top is golden brown.
40 min - 4
Set aside in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into slices to serve.
10 min
Progress
0 / 4 steps
