Chilli Cornbread

Ingredients

• 1 cup fine cornmeal
• 1½ cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon prepared minced chilli
• 440 g drained whole kernel corn
• 2 cups EASIYO Natural Yogurt

Method

Mix cornmeal, flour, baking powder and salt together in a bowl.
Lightly beat eggs and chilli together. Mix in corn and yogurt.
Make a well in the centre of the dry ingredients and mix quickly until ingredients are just mixed.
Pour into a baking paper-lined 14 x 24 cm loaf tin.
Bake at 180 C for 1 hour or until loaf springs back when lightly touched.
Serve warm with a salad and cold cuts

Variations/Comments

This is in the light meal section for the simple reason I didn’t know where else to put it as it was too substantial for a nibble and too delicious to be left out. Form a light meal around it or serve it as a meal accompaniment.

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