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Chilli Cornbread


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Ingredients

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Chilli Cornbread

  • 150 g self-raising flour
  • 170 g cornflour (polenta)
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 310 g can corn kernels, drained
  • 1 long red chilli, deseeded if you don't want it too hot
  • 1/2 cup coriander
  • 150 g crumbled feta cheese
  • 250 ml milk
  • 50 g Butter, melted
  • 1 egg, lightly whisked
  • 6
  • 7
    easy
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat oven to 180°C. Grease a loaf pan. Line base and long sides with baking paper, allowing sides to overhang
  2. Cut chilli into 3 or 4 pieces, place in Closed lid and dice 3 secs / speed 7
  3. Add butter. Melt 2 mins / 80°C / speed 2. Mix in eggs and buttermilk 5 secs / speed 4
  4. Add corn, feta, coriander, flour, cornmeal, salt and pepper to Closed lid Combine 5 secs / speed 5
  5. Pour into prepared tin and bake for 40-45 minutes or until skewer inserted comes out clean
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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