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Spicy Cornbread

  • Time preparation 10 minutes
  • cook time 25 minutes
  • Serve Serves 8

  • 225g quick cook polenta
  • 1/2 x 198g can sweetcorn, drained
  • 225g plain flour
  • 1 tbsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 tbsp sugar
  • 1 - 2 green chillies, deseeded and finely chopped
  • 250ml Badger Hopping Hare Ale
  • 2 large eggs, beaten
  • 75g butter, melted

Preheat the oven to 190C/ Fan 170C/ Gas 5, and line a 20 x 30cm baking tray or pyrex dish.

Mix the first 7 ingredients together in a bowl. Then mix the Badger hopping hare ale with the eggs and butter.

Stir the wet ingredients into the dry ingredients until well mixed and the mixture is of a dropping consistency.

Spread out in the dish and bake for 25 minutes or until a skewer comes out clean from the centre.

Cool in the tin. Perfect to serve with soup or Badger campfire hotpot.

Ingredients

  • 225g quick cook polenta
  • 1/2 x 198g can sweetcorn, drained
  • 225g plain flour
  • 1 tbsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 tbsp sugar
  • 1 - 2 green chillies, deseeded and finely chopped
  • 250ml Badger Hopping Hare Ale
  • 2 large eggs, beaten
  • 75g butter, melted

Method

Preheat the oven to 190C/ Fan 170C/ Gas 5, and line a 20 x 30cm baking tray or pyrex dish.

Mix the first 7 ingredients together in a bowl. Then mix the Badger hopping hare ale with the eggs and butter.

Stir the wet ingredients into the dry ingredients until well mixed and the mixture is of a dropping consistency.

Spread out in the dish and bake for 25 minutes or until a skewer comes out clean from the centre.

Cool in the tin. Perfect to serve with soup or Badger campfire hotpot.

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