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Cornbread with chili

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Ingredients for 1 servings:

  • 250 g flour
  • 250 g corn semolina
  • 1 tsp baking powder
  • 1 pinch of salt
  • 100 g butter
  • 180 g sugar
  • 4 eggs
  • 1 can of corn
  • 50 ml milk
  • 200 g cheese (Emmental), grated
  • 3 chili pepper(s), red, dried, chopped
  • Butter for the baking tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift together the flour, cornmeal, baking powder, and salt. Add all the remaining ingredients and stir in. Butter a deep baking sheet, pour in the mixture, and smooth the surface. Preheat the oven to 175°C. Place the baking sheet in the oven and reduce the heat to 150°C. The cornbread will be ready after about 1 hour. Tip: If you don’t like it quite as spicy, omit the chili seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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