Quick Cornbread with Spring Onions and Chilli

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Homemade American-style cornbread with cornmeal, chopped spring onions and red chilli peppers, cut into pieces for serving.

Here I am, presenting this lovely cornbread! The recipe comes from one of Lorraine Pascale’s cookbooks, Home Cooking Made Easy, and it is a classic American-style cornbread with an aromatic twist from spring onions and chilli peppers.

I’ve translated cornbread as “corn bread”, but its texture and preparation are quite different from what we usually think of as bread in Italy. It’s more like a crumbly savoury cake, perfect alongside soups and creamy vegetable soups, but also delicious with grilled meat. Cut it into slices and toast them lightly for an even better result.

It’s getting really late, so I’ll stop here. Tomorrow, as usual, will be another busy day!

I imagine yours will be just as full, but if you can spare a few minutes, give this cornbread a try! 😉

Quick Cornbread with Spring Onions and Chilli

Recipe

Yield: 5 servings
Preparation time: 10 minutes
Resting time: None
Cooking time: 30 minutes
Total time: 40 minutes

Ingredients

  • 220 g fine cornmeal (fioretto)

  • 90 g Italian 00 flour or all-purpose flour

  • 1 teaspoon brown sugar

  • 2 teaspoons baking soda

  • 1 egg

  • 200 g plain, unsweetened yoghurt

  • 300 ml milk

  • 1 teaspoon salt

  • 75 g canned sweetcorn, drained

  • 30 g butter

  • 4 red chillies, deseeded and chopped

  • 5 spring onions, finely chopped

Method

  1. Preheat the oven to 220°C (425°F). Grease a deep baking dish or cake tin.

  2. Combine all the ingredients in a bowl and mix well.

  3. Pour the mixture into the prepared tin and bake for approximately 30 minutes, until cooked through.

  4. Leave the cornbread to cool before removing it from the tin.

  5. Cut into pieces or thick slices. The texture is quite crumbly, so handle it gently. If you like, toast the slices lightly before serving.

  6. Serve with soups, creamy vegetable soups, grilled meat or whatever you fancy.

Serving suggestions

This quick cornbread is lovely served warm or at room temperature. Its crumbly texture makes it a good companion for soups and stews, while a little toasting adds a pleasant crispness.

Recipe source: Adapted from Lorraine Pascale’s Home Cooking Made Easy.

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