Advertisement
Chilli Corn Bread
- Serves
4-6
- Difficulty
Easy
Published 2008
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!’
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I used fine cornmeal {assuming that maize flour is the same thing} and baked this bread successfully in an ungreased 8” square pan lined with silicone paper on the bottom. The bread eats well with chilli con carne.