Chilli cornbread

chilli cornbread

chilli cornbread

As promised here’s another delicious recipe from my new Mildreds cookbook. I didn’t hang about, did I? Had some friends over for dinner last night and amongst the other many things I cooked I baked this bread. Really lovely! By the way, my eldest son Mike wasn’t best amused when he read on my blog that I accused him of basically doing b****r all when he returned home for his Christmas holiday. I was of course exaggerating (writer’s licence, see?). He did help tidying up, to be fair. Plus, in truth, I like spoiling him and his brother so I don’t mind cooking non stop when they come for a visit. That’s the honest truth! 😉 So there: I’ve set the record straight. Now do this bread for your lovely girlfriend, Mike!


  • 250 gr. quick cook polenta
  • 150 gr. sweetcorn kernels
  • 1/2 red chilli trimmed and finely diced
  • 2 spring onions, trimmed
  • 100 gr. strong cheese (such as cheddar, gruyere, comte, etc.) In the recipe book they use smoked cheddar. I used gruyere.
  • 100 gr. plain flour
  • 45 gr. caster sugar
  • 1 bunch coriander leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 eggs
  • 250 ml milk
  • 120 gr soured cream
  • 50 ml sunflower oil


Line the bottom of a 30×10 cm. loaf tin with baking parchment (I didn’t bother doing that as my loaf tin is non stick). Grease with butter and sprinkle over 2-3 tablespoons of polenta.

Place the remaining polenta and  all the other solid ingredients in a bowl and mix together thoroughly. Add the eggs, milk, soured cream and sunflower oil and stir together to combine.

Spoon the cornbread mixture into the prepared loaf tin and bake for 45-50 minutes at 200 degrees (fan 180).

Cool for a few minutes then turn out on a wire rack.

Serve smothered with butter.



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