Corn Bread
  • 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
  1. Preheat the oven to 200 C/gas 6.
  2. Generously butter a shallow tin (around 25cm long) or a small roasting tin.
  3. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.
  4. In a jug combine the egg, milk and yogurt and chillies.
  5. 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.
  6. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden.
  7. Serve warm from the oven, cut into squares.
I have this recipe from my aunt