Chili corn bread

During the last month I have cooked more corn than I usually do over the course of the whole year. Spurred on by the success of my corn pancakes with chili and chives I tried this cornbread next. I served it on 1 August (Swiss national day) when we had friends over for a barbecue and it also conveniently doubled as contribution to the 2007 challenge. The recipe is from a book called Hot by Michele Cranston (part of the marie claire chunky series). Another corn dish I really liked! Serve it with barbecued spareribs for an authentic southern US feel. I adapted the recipe ever so slightly, adding some grated gruyère to the dough instead of the mozzarella that you're meant to put on top.

Chili cornbread
(makes approximately 24 pieces)
Recipe from Hot by Michele Cranston

• 150g polenta
• 125g plain flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 3 eggs, lightly beaten
• 185 ml milk
• 2 tablespoons plain yoghurt
• 3 tablespoons olive oil
• 150g corn kernels
• 0.5 red pepper, diced
• 1 small chili, seeded and chopped
• 3 teaspoons finely chopped marjoram
• 5 spring onions, thinly sliced
• 75g grated gruyère or cheddar
• 1 generous pinch of salt
  

Place the polenta, flour, baking powder and sugar in a bowl. Make a well in the centre and add the eggs, milk, yoghurt and oil. Mix well. Add the corn, pepper, chili, marjoram, spring onions and grated cheese and mix well. Season with salt and pepper. Preheat the oven to 180°. Pour the batter into a greased 30 x 20 cm baking tray and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Cool slightly in the tray, then turn out onto a board. Cut into 4cm squares.