Delicious cornbread
Quick and simple to make, this tasty cornbread is the perfect accompaniment to chowder
Corn Bread
Serves 2
Ingredients
125g (4oz) melted butter (plus a little extra to grease)
250g (9oz) plain flour
200g (7oz) polenta or semolina
1 tbsp salt
3 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp raw cane sugar
400ml (14fl oz) milk
2 eggs
2 chillies cut in half lengthways, seeded and finely chopped
2 x 340g (12oz) tins of sweetcorn kernels
Method
Preheat the oven to 220°C/425°F/Gas Mark 7. Grease two 20.5cm/8-inch round cake tins and line the bottom with greaseproof paper. Mix everything except the chillies and sweetcorn into a smooth batter, then throw in the corn with its juice and the chillies. Mix through and pour the mixture into the cake tins. Pop in the oven for 20 minutes, or until golden and springy to the touch. Cool slightly before slicing and then spread with butter.
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