CHILLI CORNBREAD
PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8
1 cup (150g) self-raising flour
½ cup (75g) plain flour
1½ teaspoons table salt
1 cup (170g) polenta (see notes)
2 tablespoons caster sugar
1½ cups (375ml) buttermilk
2 eggs, beaten lightly
125g butter, melted
1 fresh long red chilli, seeded, chopped finely
2/3 cup (50g) finely grated parmesan
1 fresh long red chilli, sliced thinly, extra
1 Preheat oven to 180°C/160°C fan. Lightly grease an 11cm x 25cm (top measurement) loaf pan; line base and sides with baking paper.
2 Sift flours and salt into a large bowl; stir in polenta and sugar. Make a well in the centre. Stir in buttermilk, egg, butter, chopped chilli and all but 1 tablespoon of the parmesan.
3 Spread mixture into pan; sprinkle with remaining parmesan and sliced extra chilli.
4 Bake bread for 50 minutes or until a skewer inserted into the centre comes out clean. Turn, top-side up, onto a wire rack to cool. Serve warm, at room temperature or toasted.
Test Kitchen
Notes
هذه القصة مأخوذة من طبعة Issue 69 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 69 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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