Chilli Corn Bread

We had Chilli Corn Bread with Pork and Black-Eyed-Pea Chili for our Sunday night dinner (well, several Sunday nights ago!). Instead of our usual rice meals from Mondays to Fridays, on weekends, I try to venture into other cuisines that I've always wanted to try out. 

A really good, satisfying dinner! 

I have tried a few other recipes of Corn Bread before and never did post any of them, mostly because I find them either too dry or too bland, with not much taste. But this is different. This Chilli Corn Bread is really good!  It is so easy to prepare, it was done within minutes. The only "work" is to slice the chillis and spring onions! The recipe calls for dried chillies, but I used fresh chillies instead. It has yoghurt, milk and cheese, and together with the spring onions (fresh from my garden) and chillis, makes a really tasty bread! We had this for dinner about 40 minutes after it was out of the oven, and it was yum!

The texture is moist, soft and really tasty! Just break the cornbread into chunks and add to the bowl of chilis. Delicious! I had some leftover which I heated up in the oven, wrapped in aluminium foil and it was just as good! Give this a try when you plan to have a chili night, I am sure that you will like it! 

I'm sharing this with
Cookbook Sundays, hosted by Sue from Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage
Bake with Bizzy hosted by Bizzy Bakes
Savory Sunday at The Sweet Details

Chilli Corn Bread
(adapted from "The Bread Book" by Sara Lewis)
1 tablespoon caster sugar
150gm yellow cornmeal
250gm plain flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
freshly ground black pepper
50gm butter, softened
50gm Parmesan cheese, grated (I use Cheddar Cheese)
2 large whole dried chillies, finely chopped (I used fresh red chillies, remove seeds and finely chopped)
6 spring onions, finely chopped
2 eggs, beaten
150gm natural yoghurt
300ml milk

1. Line the base and grease the base and sides of a deep 18cm (7-inch) square cake tin.
2. Put the dry ingredients into a large bowl, add the butter, cheese, chillies and spring onion. Whisk the eggs, yoghurt and milk together in a jug and add to the dry ingredients and mix well. Spoon the mixture into the prepared cake tin and level the surface.
3. Bake in a preheated oven, 160C (325F), Gas Mark 3, for 45-55 minutes or until well risen and golden and the top has cracked slightly. Check the bread is cooked by inserting a skewer into the center. If it comes out cleanly, the bread is ready.
4. Holding the tin with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and peel off the lining paper. Leave to cool.

Upcoming Post :  Pork and Black-Eyed-Pea Chili.