Monday, 22 September 2014


When Jon said he would be making slow cooked chili this weekend I still had to find some way to
contribute to the menu. That was when I stumbled across this cheesy chili cornbread. A polenta "dough" packed full of corn, jalapenos and cheese It was an amazingly complimentary side to the chili and something really different rather than just whacking some store bought bread or fajitas on a plate. Best of all it's super simple to make, in fact it couldn't get any simpler even if I tried!

Again I'm ramping up the chili stakes by lashing mounds of jalapeƱos into this bread. Don't worry if you not a chili fan, the cheese in the bread really cools the heat down so you end up with a nice kick in the after taste of the bread that cuts right through the corn flavour. It's delicious but if the thought of all those jalapeƱos still puts you off then replace them with a milder chili or leave them out all together. The chose is yours.

If you have never used polenta before then I do suggest you invest in a big bag full. Don't be scared of it like I was when I first used it. It's super easy to use and is great as a low cal alternative to flour in cakes or for sprinkling on your pizza stone for a crispy bread or pizza base like I did in my Foccacia recipe. Trust me, it's delicious!

Lets get cracking with this cornbread, the recipe below make enough for a family of six for one meal or can be kept for a couple of days if your making it just for two, it's a great alternative to bread for most meals.

Cheesy Chili Cornbread

4 Tbsp Chopped Jarred Jalepenos
325g Polenta
100g Plain Flour
1 Tsp Baking Powder
250ml Whole Milk
4 Whole Eggs
200g Tinned Sweetcorn (Drained)
150g Grated Cheddar Cheese
2 Tbsp Cottage Cheese

  1. It's as simple as this; chuck everything into a bowl and mix until well combined. Yup, that's it.
  2. Put the cornbread "dough" into a large rectangular lined baking tray and bake for 35 minutes on 200 degrees (180 fan) until the top is golden and the edges are beginning to go crisp.
  3. Remove from the oven and leave to cool for 15 minutes before transferring to a wire rack to cool completely.

To serve, I suggest slicing into rectangles and then slicing these rectangles across the centre. You can then grill the inside of the corn bread slices until nice, crispy and golden and spread with lashings of butter. Absolutely wonderful.

Your can then use your corn bread to mop up your chili sauce, or many a sauce for that matter. I imagine it would be smashing with a herby bolognase or cheesy sauce.

A Cornucopia of choice!

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