Saturday, December 17, 2011

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! 

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.


  1. I too have tried making corn bread before and found it to be wanting...yours does looks really moist! Perhaps I would give this recipe of yours a try:)

  2. A hearty, comforting and tasty meal!

  3. What a fantastic recipe, I imagine him a delight.
    It's a great meal.
    kisses, and good weekend dear.

  4. The corn bread really looks delicious and colorful!

  5. This is great looking cornbread, something I've never actually tried making. Love the idea of the chilli in this and the yoghurt - it looks so nice and moist. Think I will have to give this a try. Looking forward to your Pork & Black-Eyed Pea Chilli.

    Thanks so much for sharing this with Cookbook Sundays.

    Sue xo

  6. So funny I feel the same way about corn bread...most of the time when I make it from scratch its too dry and just so, so. I can't get away from the Jiffy box mix that I grew up with. Ahhh! I'm still searching, but now maybe my search has come to an end!

  7. Visiting from Cookbook Sundays.
    This is a colorful cornbread! I like the use of cheese and yogurt here.

  8. Your cornbread is beautiful and looks so scrumptious. Love the ingredients and I will be trying it soon! Thanks for the great recipe!

  9. Delicious and yummy looking chili bread. Excellent looking preparation for this festive season month.Hope you have a Merry Christmas in advance.
    Hamaree Rasoi

  10. The yogurt has to have made it moist. It looks like it is filled with flavor. I must try this, next time, I make corn bread. Thanks for sharing it with us.

  11. ive never eaten this kind of bread before, but looking at the ingredients, it must taste delicious
    thks for sharing :)

  12. chilli in bakes..never tried that..but would very much like to try making some corm bread some day!will look out for your black eyed pea chilli..i only know that singing group black eyed pea!

  13. Queda como la textura del bizcocho.
    Un saludito

  14. Corn bread and chili are such a perfect pair! This 'spiced up' version of corn bread sound delicious.

  15. Corn bread and chili together,wow such a perfect and delicious combo,makes me hungry.

  16. I have always wanted to make cornbrad and your recipe is even better than the one I was planing; thank you for sharing this.Looks so good.

  17. Hi Joy,
    This is great Chili Corn Bread that would be perfect for my Christmas Eve Buffet. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  18. soup or not soup this cornbread is a must have all by itself! Love the chili flavor

  19. Delicious looking cornbread! I agree with you - it definitely calls for cheddar cheese!

  20. Hi,

    Can I use sliced cheese instead of the cheddar cheese?

    And for the other cornmeal recipe, I noticed you used jalapenos, do you think I could substitute it with capsicum as my friend dislike spicy foods, even just slight?

    1. Hi KH,
      I suppose you could substitute cheddar cheese with sliced cheese.
      Are you referring to the Jalapeno Cheddar Cornbread? It is not spicy actually, even my kids love it. Remove the seeds for less heat or just omit the jalapeno and replace with more spring onions or chives. I highly recommend that you give the Jalapeno Cheddar Cornbread a try, it really is very good, and try to use grated Cheddar cheese if possible.
      Happy baking!

    2. Hi,

      Thanks for your time.

      Yes , and will try it soon.