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Cornbread Chili & Spring Onions
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London
Cornbread Chili & Spring Onions
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
To me, this recipe is cornbread nirvana. I have added colourful toasted aromatics and corn into a tangy buttermilk mixture to jazz up those breads of my childhood in all their nostalgia golden crunch glory. I love to slather my cornbread with a generous slab of chili butter. This takes it to another level, either straight out of the oven or on a toasted slice the next day.
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You Need

8-10 servings
  • 1 tbsp olive oil
  • 150g (3/4 cup) fresh or frozen corn kernels (if using frozen do not defrost)
  • 1 red chilli
  • 4 spring onions
  • 115g (1 cup) plain flour
  • 150g cornmeal or polenta (not quick cooking)
  • 50g (1/4 cup) sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 2 tbsp melted butter
  • 2 cups buttermilk

    • How To

    1. Preheat the oven to 190C (375F).
    2. Heat 1 tbsp olive oil in a frying pan or skillet over medium to high heat and add the corn. If using frozen corn, add it to the pan straight from the freezer. Heat the corn until it starts to brown all over (it will pop a little).
    3. Slice the chilli and spring onions into thin rounds.
    4. When the corn starts to brown, add the chilli and spring onion to the pan and cook for another minute or two until they start to brown around the edges. Take off the heat and set aside.
    5. Pour 1 tbsp olive oil into a 20cm (8 inch) cast iron skillet or other ovenproof pan or cake tin, and spread it to line the base and sides. Place in the oven to heat while you mix the ingredients.
    6. In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
    7. Mix together the eggs, buttermilk, and melted butter.
    8. Make a well in the centre of the dry ingredients, add the wet ingredients, and stir well to combine.
    9. Add 3/4 of the corn/chilli/spring onion mixture and stir through until evenly distributed.
    10. Carefully remove the skillet from the oven and pour in the cornbread mixture. Sprinkle the remaining corn mixture on top and return to the oven.
    11. Bake for 18-20 minutes until the top is lightly golden and the centre is just cooked through. Do not overcook to avoid drying out.
    12. Serve warm or at room temperature. Cornbread is best eaten the day it is made but can be toasted the following day.