Thursday, 27 April 2017



55g butter

140g plain flour

140g polenta (cornmeal)
2 tsp baking powder

2 tbsp sugar

Pinch of salt

2 eggs

284ml pot of buttermilk
100ml milk


Heat your oven to 200c /180fan/gas mark 6

Put the butter into a small saucepan over a low heat to melt

When it has melted, pour the butter into a mixing bowl with the flour, polenta, baking powder, sugar and a pinch of salt and stir everything together

Crack the eggs into a separate bowl, then add the buttermilk and milk and whisk until well mixed. Remember to wash your hands if you get any raw egg on your fingers.
5. Pour the egg and milk mixture into the flour and polenta and mix everything together well.

Pour the cornbread mixture into a baking dish, about 20cm square and at least 5cm deep, and put it into the oven for 25 to 30 minutes until golden brown and cooked in the middle. Poke the centre with a skewer to check
– if it comes out clean, the cornbread is cooked; if not, return to the oven for a few more minutes.

Cut the cornbread into squares and serve with the chilli opposite while it is still warm