Do you like rice or cornbread with your chili? I can never decide which I prefer. Brown rice with lime and coriander is always pretty tasty but Mr Colonial Cravings likes being able to mop-up the last bits of chili with his cornbread. I aim to please so cornbread won the debate for our most recent chili-fest (fiesta?)
This recipe makes quite moist and fluffy cornbread with a delicious crust. The honey and paprika are a great combination and the perfect accompaniment for richly flavoured chili. Yummy! It’s got a bit more fat and sugar than the apple sauce cornbread that I’ve made previously (https://colonialcravings.wordpress.com/2015/02/09/apple-sauce-corn-bread/) but it does taste a little more indulgent because of it so it makes a nice occasional treat. Plus I tend to serve it with vegetarian chili so I like to think that I’m saving myself some of the fat there!
makes 10 pieces
85g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sweet paprika
pinch each of salt and pepper
about 1/4 of a medium white onion
about 4 tbsp sweetcorn (canned or frozen & thawed)
35g butter (melted)
2 tbsp honey
1 tbsp olive oil
Pre-heat the oven to 220°c and lightly grease a 8-9″ cake tin. Whisk together the flour, corn meal, baking powder, bicarbonate of soda, salt, pepper and paprika in a large mixing bowl and set aside.
Roughly dice the onion and whizz it up in a food processor along with the sweetcorn until it is mushy but not totally pureed.
Whisk together the buttermilk, melted butter, egg, honey and sweetcorn mixture in a separate bowl or jug.
Pour the wet mixture into the dry mixture and stir together a few times so that it is just combined. Don’t over-mix it or it will become tough rather than tender.
Pour the batter into the prepared tin and bake it for around 25 minutes, until it has risen and is golden brown. Leave to cool in the tin for a few minutes before serving warm.