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
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