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Vermont corn, chilli and bacon bread

  • 4servings
  • 35minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 350 g rashers of smoked streaky bacon , diced

  2. 1 tbsp corn oil

  3. 2 spring onions , finely chopped

  4. 115 g fresh kernels of sweetcorn , or frozen corn kernels, thawed

  5. 1/2 tsp dried red chilli flakes

  6. 350 g cornmeal , or polenta

  7. 350 g plain flour

  8. 1 tbsp caster sugar

  9. 1 tsp baking powder

  10. 1/2 tsp bicarbonate of soda

  11. 1/2 tsp salt

  12. 150 ml milk

  13. 375 ml buttermilk

  14. 2 eggs , lightly beaten

  15. 1 tbsp maple syrup

  16. 1/2 tsp freshly ground black pepper

  17. 2 tbsp unsalted butter , melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/gas 6 and lightly butter a 23cm square cake tin.

  2. Add in the spring onion and fry for 5 minutes, stirring often.

  3. Mix in the corn kernels and chilli, stirring to combine. Remove from direct heat and allow to cool slightly.

  4. In a bowl, mix together the cornmeal, flour, sugar, baking powder, bicarbonate of soda, and salt.

  5. Add in the bacon mixture, the milk, buttermilk, eggs, maple syrup, black pepper and 1 tablespoon of the melted butter. Mix well.

  6. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter.

  7. Bake until golden, 20-25 minutes. Serve warm.

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