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Chilli Pumpkin Cornbread
Chilli Pumpkin Cornbread
added by Winters on the way

A scrumptiously warming Winter cornbread.

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Servings
  • Makes about 24 pieces
Ingredients
  • • 250g cornmeal or fine polenta
  • • 250g plain white flour
  • • 4 tsp baking powder
  • • 2 tsp fine sea salt
  • • 1 tsp bicarbonate of soda
  • • 4 eggs
  • • 2 tbsp runny honey
  • • 300ml buttermilk
  • • 300ml whole milk
  • • 50g unsalted butter, melted (plus a little extra for greasing)
  • • ½ green jalapeno chilli, deseeded and finely chopped
  • • 1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped
  • • 400g crown prince or other squash, peeled and cut into 1cm cubes
, ,
Directions
Preheat the oven to 220C/gas 7. Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment. Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl. Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug. Pour the wet ingredients into the dry and mix until everything is just combined Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin. Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin. Cut into squares and serve warm.
3 replies
Cor
Replied on

A late reply sueboo,I think butternut cooks for a similar time, the recipe does say other squash, it tastes similar. I would go for it!I am definatly doing this recipe, probably with Onion Squash, I have half of one left over.

canadaqu...
Replied on

You can or you could use the prepared pumpkin..I get mine form waitrose, in the canned fruit isle..it's currently £1.10..it's just easier(for me) as I'm very busy!! no carving or hacking(lol) I usually buy at least 10 tins so we can have pumpkin pie etc all year round..

Sueboo
Replied on

I'm going to try this and I was wondering of it would be ok to use butternut squash instead of pumpkin?

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