Cheesy Chilli Cornbread Recipe
If there’s one thing we adore in this house, it’s a warm piece of cornbread spread with butter that has just started to melt into the cheesy chilli goodness and oh my gosh I’m going to go and have another piece right now, be right back.
Seriously you guys, this cheesy chilli cornbread is so good!
Whenever we go out to one of our favourite restaurants, we order the cornbread with chilli butter as it is just divine. This is what prompted me to try and find a recipe to recreate it, but instead of making chilli butter I included it within the bread itself.
The heat of the chilli can be as strong as you like, depending on your tastes. I used a large red chilli and it came out very mild and suitable for school aged children. Next time I will either use two chillies or opt for a hotter, smaller variety such as birdseye.
Here is what you’ll need to make this fabulous recipe:
Buttermilk, bi-carb soda, baking powder, plain flour, polenta (also known as cornmeal), an egg, a chilli, grated cheese and butter. Also included but not pictured — some salt and caster sugar.
As with most baking recipes, mix the dry ingredients together and the wet ingredients together in separate bowls.
Then simply combine the wet with the dry and you have your cornbread batter!
The mixture comes out a lot wetter than I would have imagined, but that is completely fine.
Pour the batter into a lined loaf tin and smooth over the top as best you can. It’s a little tricky as the batter is very sticky. Then sprinkle the top with some extra polenta and bake in the oven for thirty minutes.
Usually at this point we are advised to cool in the tin for five to ten minutes then turn out onto a cooling rack to cool.
NOPE! Not this time!
Let’s dig into this bad boy!
Carefully slice and dollop on some butter then enjoy warm! Ohh so good!
I hope you love this cheesy chilli cornbread as much as we do! It makes the perfect lunchbox addition for both kids and adults alike. You can eat it cold or reheat it for a few seconds in the microwave. Or better yet, toast the bread in a toaster so the edges go all crispy. YUM!!
Excuse me, I might just go and have another piece…
- 1 cup coarse polenta (not instant), plus extra to sprinkle
- 3/4 cup plain flour
- 1/4 cup caster sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 cup grated tasty cheese
- 1 red chilli, seeds removed, very finely chopped (or more to taste)
- 1 1/4 cups (310ml) buttermilk
- 1 egg
- 40g butter, melted
- Preheat oven to 180°C. Grease and line base of a 25cm x 11cm loaf pan.
- Place polenta, flour, sugar, baking powder, bicarbonate of soda, cheese, chilli and 1 teaspoon of salt in a bowl, and stir to combine.
- In a separate bowl or jug combine buttermilk, egg and butter, then add to dry ingredients. Mix together, then pour into pan.
- Sprinkle some extra polenta on top and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Serve warm with butter.