Chilli Cheese Cornbread
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
- 2/3 cup flour
- 1/2 cup cornmeal/polenta
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup soda water
- 1 egg, room temperature
- 2 tablespoons oil
- 1 cup grated cheese
- 1 cup corn kernels
- 1 tablespoon honey
- 2-3 chillies, finely chopped
- 2 tablespoons chives, chopped
Step 1 - Grease a large loaf container or a mini loaf container and line the base and sides with parchment. Preheat oven to 200C/400F. Whisk the flour, cornmeal, sugar, baking powder and salt together. In a jug whisk the egg and oil and then add the soda water. Pour into the dry ingredients and fold in cheese, corn, honey, chillies and chives until just mixed (make sure to get the flour at the bottom of the bowl).
Step 2 - Pour the mixture back into the jug and use the jug to pour the mix into the tin filling 3/4 of the way up the sides. Bake for 20 minutes or until the tops are golden and the centre springs back when pressed. If you're using a large loaf tin it will take around 40 minutes to bake.