Cornbread with chilli and spring onions




  1. Preheat the oven to 190-200C. (depending on your oven)
  2. Line a high-sided ovenproof tray with greaseproof paper (it helps if you scrunch it up first)
  3. Take a large mixing bowl, break and whisk the two eggs in it, place the bowl on your scales and add all of the powders (remembering to tare the scales between each addition) mix thoroughly
  4. Add the milk & melted butter and mix to a smooth batter
  5. Add the chillis, spring onions, sweetcorn and cheese (if using)
  6. Mix so all the ingredients are evenly distributed
  7. Taste and adjust the seasoning as required (this will depend on the butter you used and if you added cheese)
  8. Pour the batter into the lined tray
  9. Bake for about 20 minutes, the top will be slightly brown (more so if there’s cheese in the batter) a sharp knife should come out clean when it’s done
  10. Allow to cool slightly then lift onto a cooling rack
  11. Allow to cool for 15 minutes before slicing as required

This goes well with any kind of BBQ, Deep South, Mexican style food


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1 comment

  1. Love your writing. Thanks


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