Cornbread is not commonly known about, or eaten for that matter, here in the UK and yet it is the most wonderfully moreish and perfect little bread that works so well with a soup or salad or as a savoury alternative to scones with jam and clotted cream at tea time – not that I eat scones and jam with clotted cream every tea time……only on special occasions!
My eldest is often famished after a day at school followed by clubs so naturally likes to have a little snack before supper and this bread is a big hit – even with the chilli in. The bread allows you to be creative and put whatever little filling takes your fancy. I like to use feta as it has the perfect saltiness to go with the chilli and the spring onion adds an additional layer of flavour, which I love. Equally courgette and ricotta or caramelised onion and goats cheese would also work really well. Do you have a favourite combination? I would love to hear so please leave a message in the comments section below for us all to see.
I use Greek yoghurt and milk in my cornbread but you can also use buttermilk, try them both out and see which you prefer. For this recipe I used one egg this time, but if I use small eggs then I often pop in two. As for chilli, jalapeno works well or you can use a milder/hotter one or even dried chilli flakes. Have a go, experiment and let me know what you think. It’s perfect with my Mexican tortilla soup.
Chilli, Feta and Spring Onion Cornbread
160g fine cornmeal (polenta)
60g plain flour
1 tsp sweet smoked paprika
2 tsp baking powder
pinch of salt
1 red chilli (or 2 if you want that extra kick)
75g crumbled feta
1 spring onion, finely chopped
125ml Greek yoghurt
juice of half a lime
1 large egg (or 2 small eggs)
2 tbsp olive oil
1. Pre heat the oven to 180 degrees c.
2. Grease some baking parchment and place in your loaf tin. Mine is 24x14cm. By all means use a smaller tin – your loaf will just have more depth, which is good. Without baking parchment you may find your loaf is harder to remove from the tin after baking.
3. Mix all your dry ingredients together in one bowl.
4. Place all your wet ingredients together in another bowl/jug and then add the wet ingredients to the dry ingredients. Fold in gently with a wooden spoon.
5. Pour into your tin and level off with a spatula. Place in the oven for 25 minutes, or until it is golden and firm to touch on the top.
6. Remove from the oven and allow to stand for at least 5 minutes before taking the bread out of the tin and removing the baking parchment.
Serve warm or toasted with Mexican tortilla soup