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Chilli Cornbread

Cornbread is a traditional staple of rural cuisine in America’s Deep South that is a great accompaniment to chilli con carne, soup or as a snack topped with avocado, tomatoes, garlic and coriander.

Chilli Cornbread

Preparation Time: 10 mins

Cooking Time: 50 mins

Serves: 4-6

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This is an easy recipe to follow and if you have never tried cornbread, we recommend you give it a go! We used the Dualit Hand Mixer with flat beater attachments to mix the ingredients together. If you're not so keen on spice, reduce the number of chillis used.

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Ingredients
  • 2 eggs
  • 4 tbsp oil
  • 5 small green chillis, seeds removed and finely chopped
  • 400g tin creamed sweetcorn (or use the Hand Blender chopping bowl to cream a tin of sweetcorn kernals)
  • 125ml sour cream
  • 155g polenta (not fine)
  • 250g grated mature cheddar cheese
  • 1 tbsp baking powder
  • A good pinch of salt

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Method
  1. Preheat oven to 180ºC.
  2. Line a shallow, baking tin approximately 22cm (8½ inch) square, or of a similar capacity, with baking paper. Dot a little butter under the parchment to prevent it from slipping around the tin.
  3. In a large bowl, beat eggs and oil until blended. Add the chillies, creamed corn, sour cream, salt, polenta, baking powder and 2 cupfuls of the cheese. Keep plenty of cheese aside to sprinkle and brown on top.
  4. Stir with a wooden spoon until thoroughly blended. Pour into the prepared tin, sprinkle the remaining cheese on top, and bake for 50 minutes.
  5. Cut the cornbread into squares and serve warm.

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Dualit Product Used

We used the Hand Mixer to make this cornbread.

Hand Mixer

£79.99

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