Another easy recipe that freezes well. Cornbread can be rather sweet, almost dessert-like but I prefer a more savory version and this is exactly that.
Fresh chilies, green onion and cilantro (coriander leaf) lift this up and out of the dessert category. I like to serve it toasted with ripe avocado or with lots of butter. Chili cornbread also makes a wonderful accompaniment to this very easy chicken tortilla soup recipe – in fact I’ll replace crispy tortilla strips with toasted cornbread any day.
CHILI CORNBREAD WITH SCALLIONS & CILANTRO
(Makes about 12 slices)
1 3/4 oz (50g) of butter, melted
9oz (250g) of quick-cooking polenta
4 1/2 oz (125g) of plain, all purpose flour
2 teaspoons of baking powder
2 teaspoons of salt
2 teaspoons of sugar
19 fl oz (568ml) of buttermilk
3 scallions (spring onions) trimmed and sliced thinly
Small handful of cilantro (coriander) chopped
2 red chilies – seeded and finely chopped
Heat the oven to 395F (200C ). Grease and line the base and long sides of a 2lb (900ml) loaf tin.
In a large bowl combine the polenta, flour, salt, sugar and baking powder.
Mix the buttermilk, eggs and melted butter in a separate bowl and stir this into the dry ingredients. Finally, fold in the chilies, scallions and chopped cilantro/coriander. Scrape the batter into the prepared loaf pan and smooth out the top.
Bake for 45-50 minutes. The top should be golden and a skewer inserted in the center comes out clean. If it looks like it’s browning too quickly, cover it with a piece of foil during the last 10 minutes or so.
Cool it completely in the loaf pan before turning out. It keeps well for a couple of days in an airtight container – or freeze it for later.