Chilli Cheese Cornbread

A satisfying chilli cheese cornbread that’s easy to throw together and works beautifully alongside a stew, at a barbecue, or with a fried egg for brunch. Serves 8 — it keeps well and slices are good toasted the next day.

Ingredients

Wet:

• 300 ml milk (any type)
• 80 g butter
• 2 eggs
• 2 tbsp honey or sugar

Dry:

• 250 g cornmeal or coarse polenta
• 100 g self-raising flour
• 100 g cheddar, coarsely grated
• Spicery Blend
• ¾ tsp salt

Method

1. Preheat and prep

1. Heat the oven to 170°C fan. Grease and line a baking tin.

2. Mix the batter

1. Melt the butter80 g butter, then whisk together with the eggs2 eggs, milk300 ml milk (any type), and honey until smooth.
2. In a large bowl, combine the cornmeal, flour, cheddar100 g cheddar, coarsely grated, spice blend, and salt.
3. Pour the wet mix into the dry and stir until you have a smooth batter.

3. Bake

1. Pour the batter into the prepared tin.
2. Bake for 30 minutes, or until just firm in the centre, golden-brown on top, and a knife inserted in the middle comes out clean.

4. Serve

• Leave to cool for a few minutes before slicing.
• Serve warm alongside a stew or soup, at a barbecue, or with a fried egg for brunch.