Cheese and chilli cornbread

Serves: Makes 1kg loaf

Cheese and chilli cornbread

This moreish savoury bread has its origins in a traditional American cornbread but the addition of some cheese and smoky chipotle chilli give some oomph to what can be a rather bland bread. It is not easy to get coarse cornmeal here so I have used a yellow polenta (from Marks and Spencer) but avoid the instant polenta. I like to serve the bread warm as an accompaniment to a vegetable soup for a light lunch or you could eat it with a meat or vegetable chilli or perhaps try it with the spiced venison casserole (see Meat section). In the recipe I specify gluten-free flour and baking powder because it is what I have in the house at the moment but you can cook with an ordinary plain flour if that suits better.


  • 110g butter plus extra for greasing
  • 250ml pot buttermilk
  • 4 large eggs, beaten
  • 150g yellow polenta or coarse cornmeal
  • 150g gluten-free flour
  • 3 teaspoons gluten-free baking powder
  • 1 teaspoon Maldon salt
  • 198g tin sweetcorn, drained
  • 125g mature cheddar, grated
  • 2 tablespoons finely chopped coriander
  • 1 teaspoon chipotle chilli paste 
Cheese and chilli cornbread


  1. Heat the oven to 190˚c, fan oven 170˚c, mark 5. Grease and base line a 1 litre loaf tin. Melt the butter in a saucepan and leave it to cool for 10 minutes. Stir in the buttermilk and eggs. Set aside.
  2. In a large mixing bowl mix together the polenta, flour, baking powder and salt. Pour in the buttermilk mixture and stir well. Add the remaining ingredients and stir. Pour into the prepared tin and bake for about 50 minutes or until a skewer inserted into the centre of the bread comes out clean. Leave to cool in the tin for 10 minutes then turn out on to a wire rack and leave for about 1 hour. Serve warm or cold.
Cheese and chilli cornbread