Chilli cheese cornbread recipe

2 ratings

This chilli cheese cornbread recipe makes for great comfort food and perfect for sharing on Bonfire Night. See method

Ingredients

If you don't have any Cheddar, try using another hard cheese

of the reference intake
Carbohydrate 43.6g Protein 11.5g Fibre 3.2g

Put 1 tbsp of the melted butter in a small pan over a low heat. Add the onion and leave to cook for five minutes, until soft. Set aside to cool a little.
Tip all the dry ingredients into a large bowl. Stir together the yogurt, milk and eggs and then mix together with the dry ingredients until smooth.
Preheat the oven to gas 6, 200°C, fan 180°C. Add the chilli to the mixture along with most of the cheese, the cooked onions and all of the melted butter. Stir until well combined.
Spoon the mixture into a greased and lined 23cm (9in) cake tin and smooth over the surface with a spoon.
Cook in the preheated oven for 25 minutes. Then sprinkle over the leftover cheese and return to the oven for 5-10 minutes until golden and cooked through. Leave in the tin for a couple of minutes, then turn out, cut into triangles and serve warm.