Tex-Mex Chilli Corn Bread

Name: Tex-Mex Chilli Corn Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes a square loaf
Cuisine: American
Ingredients: 450 ml (¾ pint) buttermilk or plain smatana or natural yogurt; 3–4 tablespoons canned chilli peppers, drained and chopped very finely; 1 teaspoon bicarbonate of soda; 2 teaspoons salt; 65 g (2½ oz) plain flour; 250 g (8 oz) sweetcorn kernels; 275 g (9 oz) yellow cornmeal (polenta); 50 g (2 oz) butter, melted, plus extra for greasing; 2 egg

Preparation info

Makes
a
square loaf

Difficulty
Medium
Ready in
50 min

Appears in

American Baking

By Patricia Lousada

Published 1986

About

You can whip this up in a few minutes and it is sensationally good with chilli con carne or any spicy dish. Serve it warm from the oven to savour it at its best. It does not freeze.

Ingredients

2 egg
450 ml (¾ pint) buttermilk or plain smatana or natural yogurt

Americas
United States
Bread
Baking
Vegetarian
Gluten-free

Method

Preheat the oven. Grease a 23 cm (9-inch) square cake tin and line the bottom with baking parchment.

Whisk the eggs in a large bowl until frothy, and then whisk in the buttermilk and melted butter.