
Lesley Waters
from
Good Food Live
Best served warm from the oven, Lesley Waters's recipe for a classic American corn bread makes a great side-dish
Best served warm from the oven, Lesley Waters's recipe for a classic American corn bread makes a great side-dish
Corn bread
Method
2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.
3. In a jug combine the egg, milk and yogurt and chillies .
4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.
5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares.
Prep:
10 min
Cook: 30 min
Cook: 30 min
Ingredients
280g cornmeal, fine polenta or fine semolina85g plain flour
2 tsp Bicarbonate of soda
salt and fresh ground black pepper
1 large egg
150ml Milk
425ml buttermilk or natural yogurt
115g jarred chilli peppers, drained and chopped
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