Spicy Cornbread
10 minutes prep, 25 minutes cook
Serves 8
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.
More recipes to try
5 days curing time plus ½ day smoking time
Serves 3-4
20 minutes plus chilling time
Serves 6-8 slices
20 minutes
Serves 10-12
Great British Food Awards
Tasting videos
3 of the best biscuit and tea pairings
Treat yourself by discovering three decadent ways to match award-winning biscuits with tea
