Chilli Corn Bread

125g plain flour

125g polenta

1 tbsp baking powder

1/2 tsp salt

1 green chilli, deseeded and finely chopped

5 spring onions, finely chopped

2 eggs

142 ml sour cream

125 ml sunflower oil

Grase tin ( I used a silicone mould)

In a large bowl, mix the flour, polenta, baking powder and salt together

Add the chilli and the spring onions to the dry ingredients, and mix well

In a mixing bowl, beat the gees together with the soured cream and sunflower oil. Pour the mixture into the bowl of dry ingredients. Mix everything together quickly and thoroughly.

Pour the mixture into the prepared cake tin and bake at 200 deg C.

Cool slightly, turn onto wire rack and cut into squares.

Serve warm.

Published by

Soumitri Varadarajan

Soumitri lives in Melbourne, Australia - #probonodesign #codesign #sustainability #patientexperience #quantifiedself #mdg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s