Chilli Cornbread

Moist cornbread with cheddar and chilli heat. Makes 6 servings.

37 min · Serves 6 · Vegetarian · ≈338 kcal per serving · ≈11 g protein

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Ingredients

• 200g cornmeal
• 100g plain wheat flour
• 80g vegetarian-rennet cheddar
• 240g semi-skimmed milk
• 2 eggs
• 40g unsalted butter
• 12g baking powder
• 4g fresh red chilli
• 3g salt
• 15g caster sugar

Method

1. Melt butter; whisk with milk and eggs. Combine dry ingredients; fold wet in until just mixed.
2. Scrape into oiled tin; bake at 200°C 22 minutes until set and edges golden.
3. Rest 5 minutes before cutting.

Contains: dairy, eggs, gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.