• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, H, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 50 g butter , plus extra for serving

  2. 150 g self-raising flour

  3. 1 tsp salt

  4. 2 tsp baking powder

  5. 1 tbsp caster sugar

  6. 1/2 tsp cracked black pepper

  7. 150 g yellow cornmeal , or polenta (maizemeal)

  8. 2 eggs , lightly beaten

  9. 300 ml cultured buttermilk

  10. 1 red chilli , seeded and finely chopped

  11. 2 tbsp mixed fresh herbs , chopped, (such as flat-leaf parsley, chives and basil)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4. Melt the butter in a small pan or in the microwave and use 1 tablespoon to grease a 1.2 litre non-stick loaf tin. Set the remainder aside. Sift the flour, salt and baking powder into a bowl, then tip in the sugar, pepper and cornmeal and give it a good mix.

  2. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and remaining butter until you have achieved a smooth, thick batter. Fold in the chilli and herbs until just combined. Spoon the mixture into the prepared tin and bake for 40-45 minutes or until golden brown and an inserted skewer comes out clean.

  3. Using a clean tea towel, carefully remove the loaf from the tin onto a wire rack, then leave to cool. Serve the loaf, warm or cold, sliced with butter.


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