Corn bread
By: Simon Rimmer From: Good Food Live
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Corn bread
- Prep time:
- 10 mins
- Cook time:
- 50 mins
- Serves:
- 1/2 kg loaf
Enjoy Simon Rimmer's chilli-spiked cornbread with a tasty comfort soup
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Ingredients
- 200g plain flour
- 100g cornmeal
- 25g Sugar
- 1.25 tsp Baking powder
- 1 tsp onion powder
- 1 pinch Bicarbonate of soda
- 1 pinch Salt
- 225g mature Cheddar cheese
- 250ml Belgian brown Beer
- 2 bird's eye chillies, finely chopped
- 2 Eggs
- 75ml vegetable oil
Method
1. Preheat the oven to 180C/gas 4.2. Sift the flour into a mixing bowl. Add the cornmeal, sugar, baking powder, onion powder, bicarbonate of soda and salt.
3. Beat together the Cheddar cheese, beer, chillies eggs and vegetable oil.
4. Add the Cheddar mixture to the dry ingredients and mix well.
5. Spoon the mixture into a greased and lined 500g quantity loaf tin and bake the cornbread for 1 hour, or until firm to the touch.
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