Chilli Corn Bread
This would be so good with a Mexican bean stew, a tagine or even just with some strong flavoured cheese.
1 Cup Corn Kernels
1 Cup Polenta
1 Cup Cheddar/Tasty Cheese, grated
2 Tsps Baking Powder
1 Tsp Bicarbonate of Soda
1/4 Cup Sugar
2 Long Red Chillies, deseeded and finely chopped
1 Cup Buttermilk (or 3/4 cup milk plus 1/4 Cup plain yoghurt)
50g Butter, melted
Preheat the oven to 180 C.
Line a 20cm x 10cm loaf tin with baking paper.
Cook the corn (if fresh), set aside.
Combine the dry ingredients in a bowl, sifting the baking powder and bicarb. soda to avoid salty tasting lumps!
Stir in the eggs, melted butter and buttermilk.
Pour into the prepared tin. It will seem very wet, but remember polenta absorbs a lot of liquid.
Bake for 45 Minutes or until golden and a skewer inserted into the centre comes out clean.
This is delicious served with Mexican or Cajun dishes, or we ate it with a couple of vegetarian curries. I think it would go well with a cheese platter too.