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Spring onion & red chilli cornbread

When you want some and you want it quick, an American-style cornbread spiced with chilli and onion is perfect. Use lots of salt and black pepper in the mix, as this bread needs a good amount of seasoning.

Serves 4–5 (V)

Oil, for oiling

220g fine cornmeal or polenta

90g plain flour

1 tsp soft light brown sugar

2 tsp bicarbonate of soda

1 egg

200g natural yoghurt

300ml milk

1 tsp salt

75g tinned drained sweetcorn

30g butter or olive oil

3–4 red chillies, finely chopped

1 bunch of spring onions, trimmed and finely sliced

Salt and freshly ground black pepper

Equipment

Medium ovenproof frying pan, a large brownie tin or a 20cm springform tin

Preheat the oven to 220°C (225°F), Gas Mark 7 and oil the pan or tin. If using the springform tin, line the bottom with baking parchment.

Mix all the ingredients together in a large bowl (the mix will look very sloppy and not that appealing, but I promise it will come good), then place the mixture into the pan or tin. Bake in the oven for about 30 minutes, or until the bread looks cooked and is no longer wet.

Once cooked, remove the bread from the oven, leave to cool, then cut into chunks and eat with a hearty soup.