Bacon and chilli cornbread
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
- Dietary
- Nut-freePregnancy-friendly
Take your cornbread up a level with the addition of crispy bacon and spicy chilli.
Ingredients
- corn oil: 1 tbsp corn oil
- bacon: 350驳/12录辞锄 smoked streaky bacon, diced
- spring onions: 2 spring onions, finely chopped
- sweetcorn: 115驳/4录辞锄 sweetcorn kernels
- dried chilli: 陆 tsp dried chilli flakes
- polenta: 300驳/10陆辞锄 polenta
- plain flour: 350驳/12录辞锄 plain flour
- caster sugar: 1 tbsp caster sugar
- baking powder: 1 tsp baking powder
- : 陆 tsp baking soda
- salt: 陆 tsp salt
- buttermilk: 375ml/13陆fl oz buttermilk
- eggs: 2 eggs, lightly beaten
- maple syrup: 1 tbsp maple syrup
- black pepper: 陆 tsp ground black pepper
- butter: 2 tbsp unsalted butter, melted
Method
Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.
Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.
Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.
Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.
