Name: Chilli corn bread
Cook time: 70 min
Total time: 70 min
Ingredients: 1 cup (150g) self-raising flour; 1 teaspoon salt; 1 cup (170g) polenta; 1/2 cup (100g) kibbled rye; 1 tablespoon brown sugar; 1 teaspoon ground cumin; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon finely chopped fresh thyme; 1/2 cup (60g) finely grated cheddar; 310 gram can creamed corn; 2/3 cup (110g) frozen corn kernels, thawed; 2/3 cup (160ml) buttermilk; 1/3 cup (80ml) milk; 2 teaspoon sambal oelek; 2 eggs, beaten lightly; 50 gram butter, melted

Chilli corn bread

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

Makes 27 Slice

Cook

1H 10M

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Ingredients

1 cup (150g) self-raising flour

1 teaspoon salt

1 cup (170g) polenta

1/2 cup (100g) kibbled rye

1 tablespoon brown sugar

1 teaspoon ground cumin

2 tablespoon finely chopped fresh flat-leaf parsley

1 teaspoon finely chopped fresh thyme

1/2 cup (60g) finely grated cheddar

310 gram can creamed corn

2/3 cup (110g) frozen corn kernels, thawed

2/3 cup (160ml) buttermilk

1/3 cup (80ml) milk

2 teaspoon sambal oelek

2 eggs, beaten lightly

50 gram butter, melted

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease deep 19cm-square cake pan; line base with baking paper.

2.Sift flour and salt into large bowl; stir in polenta, rye, sugar, cumin, herbs and cheese.

3.Combine remaining ingredients in medium bowl; stir into dry ingredients.

4.Spread mixture into pan. Bake, uncovered, about 1 hour. Stand, covered, 10 minutes before turning onto wire rack to cool.

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Ingredients

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