Chilli and rosemary cornbread
Discover a flavorful twist on a classic with this Chilli and Rosemary Cornbread recipe. Made with aromatic rosemary, a kick of chili powder, and a touch of sweet maple syrup, it's the perfect blend of savory and spicy. Ideal for family dinners or festive gatherings, this easy-to-follow recipe promises a moist, delicious cornbread that everyone will love.
- 19 May 2024
- Cook time 25 min
- Prep time 25 min
- 6 Servings
- 10 Ingredients
This Chilli and Rosemary Cornbread is a delightful twist on the traditional cornbread recipe. It combines the warmth of chili and the aromatic freshness of rosemary, resulting in a savory bread that pairs perfectly with soups, stews, or as a standalone snack. With simple ingredients and an easy-to-follow method, this recipe is perfect for both seasoned bakers and beginners alike.
Ingredients:
Instructions:
In a large mixing bowl, whisk together the self-raising flour, baking soda, baking powder, salt, and chili powder until well combined. Stir in the finely chopped rosemary to evenly distribute it throughout the dry mixture.
In another bowl, whisk together the buttermilk, melted butter, egg, and maple syrup. Make sure the butter is slightly cooled before adding it to avoid curdling the egg.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy but all the flour should be moistened.
Pour the batter into your prepared baking dish, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick or skewer inserted into the center comes out clean.
Once baked, remove the cornbread from the oven and let it cool in the baking dish for about 5-10 minutes. Slice into squares and serve warm. Enjoy your Chilli and Rosemary Cornbread as a delightful side for soups, stews, or enjoy it on its own!
Tips:
- Use fresh rosemary for a more vibrant flavor.
- If you prefer a milder taste, reduce the amount of chili powder.
- Make sure all ingredients are at room temperature before mixing to ensure an even batter.
- Let the cornbread cool slightly before cutting to keep it from crumbling.
- For a sweeter touch, add an extra tablespoon of maple syrup.
This Chilli and Rosemary Cornbread is a delicious fusion of flavors that brings a touch of gourmet to a classic recipe. Whether you're serving it at a family dinner, a casual get-together, or enjoying it as a savory snack, this cornbread is sure to impress. Enjoy the spicy, aromatic notes, and don't forget to share the love by passing this recipe on to friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 4.22g | 3% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.04g | 3% |
| Sugar 0.20g | 0% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.51g | 15% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 33mg | 6% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 1.62ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.68mg | 6% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 70mg | 2% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 11g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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