Apron On: Kick of Chilli Cornbread

Apron On: Kick of Chilli Cornbread


Kick of Chilli Cornbread Recipe

Kick of Chilli Cornbread

Whyyyyy isn’t Cornbread more of a THING?! I remember having a Sort of cornbread for Sunday lunch in a pub a few years back, and vowed to make it. So, here we are, only 3 years on (!!)

I love this recipe as it has the sweetness of corn, with a hit of chilli and savouriness to counteract.

INGREDIENTS:


  • 1 tablespoon flaxseed OR chia seeds + 3 tablespoons water
  • 1/2 cup cornflour
  • 1/2 cup of semolina flour
  • 1 cup flour, I used wholmeal bread flour which worked SO well
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup unsweetened almond or hazelnut milk
  • 2 tablespoons maple syrup
  • 2 heaped tablespoons coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • ½ cup tinned sweetcorn (or frozen but defrost first)

Flavour – you can vary this depending on what sort of flavour you want but the chilli works really well

  • 1/2 green chilli
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon oregano
  • sprinkle garlic powder
  • 1 shallot

MAKE IT:


  1. Preheat the oven to 180 degrees c.
  2. Line your bread tin approx 20 x 10, or you can use a deep baking tray if you don’t have a bread tin,with baking paper.
  3. In a ramekin mix the flaxseed (or chia seed) and water. Set aside to thicken for about 5 minutes.
  4. In a mixing bowl, combine the cornflour, semolina flour, flour, baking powder, bicarbonate of soda, and salt.
  5. Stir the flaxseed mixture, and add the maple syrup, coconut oil, and apple cider vinegar.
  6. Pour the wet ingredients into the dry ingredients and stir until combined.
  7. Mix all of the ‘flavour ingredients together in your ramekin (you can use the same one from the flaxseed) and stir well. Fold in the sweetcorn and then the ‘flavours’ from the ramekin. Stir a few times but don’t over mix, you want to just make sure there are no flour pockets.
  8. Pour the batter into the bread tin (if you have too much batter you can pour the extra into cake cases or as I did, a donut tin) and bake in the centre of the oven for around 30 minutes minutes, or until a skewer comes out clean and the bread has formed a hard top and starts to golden. If doing the smaller versions in donut or cake cases these will cook much quicker (around 15-20 mins).
  9. Let cool on a wire rack for at least 10 minutes before slicing.
Kick of Chilli Cornbread Recipe

Kick of Chilli Cornbread Recipe