My Mother In Law (that’s Stan – to you and me – her real name is Floral), has a friend that calls her from Age UK. Kate is a wonderful person who calls Stan once a week as part of Age UK’s befriending service called Call In Time. My Mother In Law has nothing but praise for Kate and the Call In Time team; they chat about anything that comes to mind and one of the topics has been Corn Bread. So Kate this Cheese Chilli Cornbread Recipe is just for you.
Cornbread is an American thyang… but in the name of cordial relations why not mix it up, this cornbread is delicious with Heinz tomato soup (British cans only here – ours is the best recipe!).
Cornbread has a pudding-like texture. Its raising agent is baking powder, so for this bread it is important to use regular plain flour not bread flour – we don’t want the gluten weighing the dough down and making it too chewy. I hear reports that some people use a bread making machine for this recipe – this is not something I would recommend, no over mixing, no proving, no messing about – just a little gentle stirring.
I am getting fed up saying how easy these ideas are, but this one is so simple even Mr Trump could have a go at it, however he might want to take some advice from a Mexican.
To make This Cheese and Chilli Cornbread Recipe You Will Need
- 70g Melted Butter
- 70g Plain Flour
- Quarter tsp free flowing salt
- Heaped tsp Baking powder
- 70g Dried Polenta (fine Cornmeal)
- 70g Finely Grated Cheddar
- Quarter tsp Dried Chilli Flakes
- 1 Beaten Egg
- 200ml Milk
Before you start
Put the oven on at 200C/180 Fan/400F/Gas 5, grease a 1lb loaf tin and line it with baking parchment. The grease is used as glue for the paper – when you fill it with the mixture it holds in place and stops it slipping around.
This Cheese Chilli Cornbread Recipe could not be simpler – put all of the dry ingredients in a bowl, that’s the Flour, Baking Powder, Salt, Polenta and Chilli Flakes. Mix the dry ingredients and make a well in the centre, pour in the Melted Butter, Egg and Milk, mix well and finally add the Grated Cheese. Mix until all combined.
The mixture will be quite wet, at this stage it is important not to panic, it will be fine… trust me. Pour into the prepared tin and bake for 30-45mins until golden brown and a skewer comes out without any raw mixture. Please do note that the skewer will not come out very clean because of the cheese, when you push the skewer into the crust wiggle it a bit to ensure the crust does not wipe the skewer clean.
Leave to cool in the tin for 10 mins and then take out onto a rack to cool totally. Keep in an airtight tin (if you can keep your choppers off it). When cool a generous slice with an indulgent amount of butter will be the perfect accompaniment to warming, comforting tomato soup.
You do not need to stick to the Cheese Chilli Cornbread Recipe… ring the changes, leave the chilli out or substitute it for your favourite dried herbs. Another alternative is Apple Smoked Cheddar… mummm.