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Corn bread with chilli

Corn bread (or salty cake) with chilli and spring onion is great as an untraditional side dish for example to grilled meat or vegetables. Or you can serve it just as it is, as a small snack with salad.


150 g corn flour

50 g wholemeal spelt flour

1 tsp baking powder

1 tsp salt

300 ml buttermilk

1 fresh red chilli pepper

2 spring onions

100 g cheddar cheese

2 eggs

80 g butter

170 g frozen corn

Steps: 6


Mix corn flour, spelt flour, salt and baking powder together in a bowl.


Add buttermilk and let chill for a while, to make the flour absorb it.


In a meantime, chop the chili pepper and spring onion finely, grate the cheddar and melt the butter in a small pot.


Add everything to the flour and buttermilk, don’t forget about the eggs and corn.


Pour the dough into round baking pan (20 cm in a diameter), which has been greased with butter.


Bake the bread (or cake) at first 10 minutes at 200 degrees, and then 20 minutes at 180 degrees.

Instead of a round tart form you can use loaf pan. In that case I would also use baking paper, just to make sure I will be able to take the bread out of the pan.

You can replace the corn flour with polenta. Or for its more intensive taste or colour, you can add various herbs.

As I have already mentioned in the intro, this corn bread will make an untraditional side dish for example at a grill party, picnic or some celebration.

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