Tea Breads, Buns, Muffins Recipes - Spicy Sweet Corn Bread Recipe

  
 

Tea Breads, Buns And Muffins Recipes - Spicy Sweet Corn Bread

Ingredients

  • 3-4 whole canned chilies, drained

  • 2 eggs

  • 475ml.2 cups buttermilk

  • 50g/4 tbsp cutter, melted

  • 50g/1/2 cup plain flour

  • 5ml/1 tsp bicarbonate of soda

  • 10ml/2 tsp salt

  • 175g/1 1/2 cups cornmeal or polenta

  • 350g/2 cups canned sweet corn or frozen sweet corn, thawed

Method:

  1. Preheat the oven to 200C/400F. Line the base and sides of a 23 x 13cm/9 x 5in square cake tin with greaseproof paper and then lightly grease the paper.

  2. With a sharp knife, finely chop the canned chilies and set aside until needed.

  3. In a large bowl, whisk the eggs until frothy, then whisk in the buttermilk. Add the melted butter.

  4. Sift the flour, bicarbonate of soda and salt together into another large bowl. Fold into the buttermilk mixture in three batches, then fold in the cornmeal or polenta in three batches. Finally, fold in the chilies and sweet corn.

  5. Pour the mixture into the tin and bake until a skewer inserted in the centre comes out clean, about 25-30 minutes. Leave in the tin for 2-3 minutes before unmoulding. Cut into squares and serve warm.