You may have noticed that I haven’t mentioned my kitchen renovation project in a little while. That’s not to say things haven’t quietly (not literally quietly of course: there’s drilling involved) been progressing all this while. In fact we hit a major milestone this past Friday – the folding doors to the garden were installed and not a moment too soon as the weather has taken a turn for the decidedly wintry. The first time I tried to open them… the key got stuck. Not just a little stuck – it would not budge and I couldn’t even remove it. I did have a few panicked moments where I thought I broke the door before ever opening it… thankfully the installer was able to come back and fix the recalcitrant key. Now we just have to figure out a way for Xander to operate it as there is no catflap…
But apart from the doors and the underfloor heating – being put in as I type this – we still haven’t decided on a kitchen! We visited a few showrooms and returned to Ikea one more time but the kitchen we fell for was, sadly, a bit over our budget. We dithered endlessly but in the end common sense prevailed (not mine – I have no sense, common or otherwise). Fingers crossed we can order this only slightly more affordable kitchen and maybe, just maybe, be in with half a chance of having an (almost) finished project by Christmas. With all this going on in the wings can you blame me for craving comfort food?
This Coriander Chilli Cornbread was made as a last minute side to a super-healthy Turkey Quinoa Chilli (which I will post very soon). It takes barely five minutes to throw together and it is just incredibly delicious. I actually think cornbread is way more addictive than chocolate or biscuits – I personally cannot stop at one slice especially when it is still warm from the oven.
Coriander Chilli Cornbread
190g | 1 1/4 cup self-raising flour
160g | 1 cup cornmeal
125g | 1/2 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp mustard powder
1/4 tsp bicarbonate of soda
240ml | scant 1 cup milk mixed with juice of 1 lemon
2 medium eggs
120ml | 1/2 cup vegetable oil
1 tbsp finely chopped coriander (cilantro) leaves
1 tbsp finely chopped red chilli
60g | 2oz grated Cheddar cheese
1-2 tbsp honey or agave syrup
Method
- Preheat the oven to 190C (375F). Line a small bread tin with baking paper and grease lightly.
- Pour the milk into a measuring jug and add the lemon juice. Set aside.
- Put the flour, cornmeal, sugar, salt, soda bicarb, paprika and mustard powder in a large bowl and mix together with a fork.
- Add the oil, eggs, chilli and coriander to the milk and mix together with a fork.
- Add the wet to the dry ingredients and mix together lightly with a spatula. Add the grated cheese and fold in.
- Pour the batter into the prepared tin and bake for 45-50 minutes, covering the cornbread with some foil after 30 minutes if it is colouring too much.
- Drizzle with a little honey or agave syrup and serve with chilli, soup or just on its own with a little butter -heavenly!
Notes: You can make this in a muffin tin – reduce the baking time to 35 minutes.
Instead of soured milk you can use buttermilk or Greek yoghurt – leave out the lemon juice if you do.
In the very unlikely event you have leftovers, cube the stale cornbread and fry with a little olive oil to create delicious croutons.
Michelle Nahom says
Yum…my kids love cornbread and so do I! We went through a kitchen addition 14 years ago when I was pregnant with my youngest and it was quite trying. I cooked on a hot plate in our great room for like 8 or 9 months…talk about a nightmare. But it was worth it…I still love my kitchen. I never want to go through it again though. I hope you get the kitchen of your dreams!! Can't wait to see it when it's done! Thanks so much for sharing this fabulous recipe with us at Foodie Fridays…hope we will see you again this Thursday night. Pinning and I'll be sharing on my Facebook page tomorrow!
Christine Berres says
I'd love to be at your home for a dinner that doesn't involve last-minute additions if this is what those look like! Delicious! Thanks for stopping by #FoodieFridays!
Iuliana says
looks great and tasty. I like corn bread simple but with corinder and chilly have an unique tastes.
Jasmin says
Beautiful photos and simple but quite innovative recipe…
[email protected] the Gastronomic Bong says
Wow this cornbread looks delicious.. love the flavours.. 🙂
Lucy Parissi says
In the words of the littlest girl from Despicable Me – "this is so fluffy!" – and so tasty
Sarah Fennel says
Designing your kitchen must be the most stressful but absolutely fun project ever! I can't imagine where I would even begin! Good luck with everything, and can't wait to see the finished product!!!!
Lucy Parissi says
You know I have never had a nice kitchen before. I always put up with whatever the previous tenants or house owners put in… I can't even imagine cooking somewhere with actual counterspace. I may go into shock!
Thalia @ butter and brioche says
I shockingly have never made cornbread before. Your coriander and chilli version looks delicious Lucy and definitely something I need to try!
Lucy Parissi says
Oh you must! It is so delicious and so easy.
Kate Glutenfreealchemist says
Looks amazing Lucy…. Golden and delicious. Cornbread is so wonderfully comforting. The chilli and cheese addition must definitely make it more so with a perfectly warm glow!
belleau kitchen says
I'm so in love with cornbread at the moment and I love the addition of coriander in here.. looks gorgeous!