The United States of America: Chilli Cumin Cornbread

Cornbread s described by the Hummingbird Bakery (from which this recipe is taken) as the ultimate cheats bread – it’s quick, needs no rising and can be on the table in under an hour. I love standard cornbread, but this one is a step above. Flavoured with chilli and cumin, and with the addition of sweetcorn to add texture, this loaf is excellent to eat as an accompaniment to chowders or soup, with cheese as part of a salad lunch or just on its own, warm from the oven with melted butter.

Chilli Cumin Cornbread

Chilli Cumin Cornbread

Ingredients:

  • 20g ground cumin
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g light brown sugar
  • 60g polenta
  • 1/2 tsp chilli flakes
  • 1 tsp salt
  • pinch of groud black pepper
  • 2 large eggs
  • 90g sour cream
  • 100ml milk
  • 120g sweetcon (defrosted if frozen)

Instructions:

Preheat the oven to Gas Mark 4 and grease and line a a loaf tin with baking parchment.

Mix the dry ingredients together until well combined. In a separate bowl, mix together the sour cream, milk and eggs and then add to the dry ingredients. Beat the mixture together until a batter forms. Add the sweetcorn and mix briefly to ensure an even spread.

Pour the batter into the prepared tin and bake for about 30 minutes until an inserted skewer comes out clean. Take it out of the oven and cool briefly in the tin before turning out onto a wire rack  and cooling further Рif you can wait that long!