Chilli and herb cajun cornbread

intermediate

Serves: 4-6

Prep: 15 min
Cook: 50 min

Ingredients

50g Butter, plus extra for serving
150g self-raising flour
1 tsp Salt
2 tsp Baking powder
1 tbsp caster sugar
1/2 tsp cracked black pepper
150g yellow cornmeal, (maizemeal)
2 Eggs, lightly beaten
300ml cultured buttermilk
1 red chilli, seeded and finely chopped
2 tbsp mixed fresh herbs, chopped, (such as flat-leaf parsley, chives and basil)

Method

1. Preheat the oven to 180C/gas 4. Melt the butter in a small pan or in the microwave and use 1 tablespoon to grease a 1.2 litre non-stick loaf tin. Set the remainder aside. Sift the flour, salt and baking powder into a bowl, then tip in the sugar, pepper and cornmeal and give it a good mix.

2. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and remaining butter until you have achieved a smooth, thick batter. Fold in the chilli and herbs until just combined. Spoon the mixture into the prepared tin and bake for 40-45 minutes or until golden brown and an inserted skewer comes out clean.

3. Using a clean tea towel, carefully remove the loaf from the tin onto a wire rack, then leave to cool. Serve the loaf, warm or cold, sliced with butter.

Advertisements
This entry was posted in Bread, Carabean, international foods. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s