Spicy Sweetcorn Bread Recipe

Spicy Sweetcorn Bread Recipe

Ingredients : Makes 9 squares



475 ml

50 g

50 g

5 ml

10 ml

175 g

350 g

Canned chilies, drained



Butter, melted

Plain flour

Bicarbonate of soda


Cornmeal or polenta

Canned sweetcorn or frozen sweetcorn, thawed

Method :
  • Preheat the oven to 200oC / 400oF / Gas 6. Then line a 23cm square cake tin with greaseproof paper and lightly grease the paper.
  • With a sharp knife, finely chop the canned chilies and set aside until needed.
  • In a large bowl, whisk the eggs until frothy, then whisk in the buttermilk. Add the melted butter.
  • Sift the flour, bicarbonate of soda and salt together into another large bowl.
  • Fold into the buttermilk mixture in three batches, then fold in the cornmeal or polenta in three batches. Finally, fold in the chilies and sweetcorn.
  • Pour the mixture into the tin and bake until a skewer inserted in the centre comes out clean, about 25-30 minutes.
  • Leave in the tin for 2-3 minutes before unmoulding. Cut into squares and serve warm.

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