Chilli Corn Bread

Piping hot home-made cornbread revealed from a tea towel is a fantastic accompaniment to meats and beans from my barbecue. Filling, with that unmistakable corny taste, it also goes with bacon, pushed around the frying pan to mop up the excess fat. It’s real basic eating, a bread that I can never imagine slicing, but one that should be broken up in big crumbly chunks and eaten following the cry of ‘Come and get it!’