Vermont corn, chilli and bacon bread
By: Antony Worrall Thompson From: Good Food Live
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Vermont corn, chilli and bacon bread
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 4-6
Enjoy a taste of America with Antony Worrall Thompson's chilli-flavoured cornbread, served warm from the oven
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Ingredients
- 350g rashers of smoked streaky Bacon, diced
- 1 tbsp corn oil
- 2 Spring onions, finely chopped
- 115 g fresh kernels of Sweetcorn, or frozen corn kernels, thawed
- 1/2 tsp dried red chilli flakes
- 350g cornmeal, or polenta
- 350g plain flour
- 1 tbsp caster sugar
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 150ml Milk
- 375ml Buttermilk
- 2 Eggs, lightly beaten
- 1 tbsp maple syrup
- 1/2 tsp freshly ground black pepper
- 2 tbsp unsalted Butter, melted
Method
1. Preheat the oven to 200°C/gas 6 and lightly butter a 23cm square cake tin.2. Add in the spring onion and fry for 5 minutes, stirring often.
3. Mix in the corn kernels and chilli, stirring to combine. Remove from direct heat and allow to cool slightly.
4. In a bowl, mix together the cornmeal, flour, sugar, baking powder, bicarbonate of soda, and salt.
5. Add in the bacon mixture, the milk, buttermilk, eggs, maple syrup, black pepper and 1 tablespoon of the melted butter. Mix well.
6. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter.
7. Bake until golden, 20-25 minutes. Serve warm.
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