Chilli Corn Bread

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This spicy cornbread is a delicious side dish at any meal of the day or let it shine as the star in a summer picnic basket.

The ingredient of Chilli Corn Bread

• 1 cup 150g plain flour sifted
• 1 cup 170g fine corn meal polenta
• 2 teaspoons baking powder
• 1 2 teaspoon salt
• 1 cup 80g grated cheddar
• 1 2 small red capsicum deseeded finely chopped
• 1 fresh long red chilli deseeded finely chopped
• 1 1 4 cups 310ml buttermilk
• 50g butter melted
• 1 eggs lightly whisked

The Instruction of chilli corn bread

• preheat oven 180u00b0c lightly grease a 19cm x 9cm loaf pan and line the base and sides with non stick baking paper
• combine the flour cornmeal baking powder and salt in a large bowl stir in the cheese capsicum and chilli
• whisk together the buttermilk butter and egg add to the cornmeal mixture and stir until just combine
• spoon mixture into he pan and smooth the surface bake for 25 30 minutes or until a skewer inserted into the centre comes out clean set aside for 5 minutes before turning out onto a wire rack to cool slice to serve

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