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Corn Bread

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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I have this recipe from my aunt

Ingredients You'll Need

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


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.

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