Recipes

Preheat the oven to 200 C/gas 6.

Generously butter a shallow tin (around 25cm long) or a small roasting tin.

In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.

In a jug combine the egg, milk and yogurt and chillies.

Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.

Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden.

Serve warm from the oven, cut into squares.