Chilli Cornbread


Chilli Cornbread
Cornbread muffins are baked every day in America's South. These ones are given extra flavour with the addition of green and red chillies.

Serves 6

6 small whole dried chillies

1 cup plain flour

1 cup fine cornmeal or polenta

1 tbsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk

100ml milk

50g butter, melted, cooled

1 long red chilli, finely chopped

1 green chilli, finely chopped

1 ½ tsp smoked paprika

sour cream, to serve

chopped chives, to serve

Soak the dried chillies in a little milk. Leave to soften for about 20 minutes.

Preheat oven to 200°C. Grease a Texas muffin tin with butter and line each hole with a piece of baking paper.

Combine flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Beat eggs with the buttermilk, milk and melted butter in another bowl.

Add chillies and ½ teaspoon of paprika to the flour mixture and stir in. Pour the egg mixture into the dry ingredients and quickly mix, taking care not to over-mix. There should still be a little flour showing.
Pour mixture into the prepared paper cases. Sprinkle the top with a little more of the smoked paprika and use the soaked chillies to decorate the top.

Bake for 20-25 minutes until golden brown and firm. Serve with sour cream and chopped chives.


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