CORN BREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 280g cornmeal, fine polenta or fine semolina
  • 85g plain flour
  • 2 tsp Bicarbonate of soda
  • salt and fresh ground black pepper
  • 1 large egg
  • 150ml Milk
  • 425ml buttermilk or natural yogurt
  • 115g jarred chili peppers, drained and chopped

Directions

  • 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.

Notes

I have this recipe from my aunt

Categories: Bread  Misc. Bread 

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