Chilli and rosemary cornbread
Chilli and Rosemary Cornbread is a savory bread blending the heat of chili powder with the aromatic essence of rosemary. This simple recipe results in a deliciously moist cornbread, perfect for pairing with soups and stews or enjoying as a snack.
Cook time 25 min
Prep time 25 min
Ingredients:
1/3 cup rosemary1 cup self-raising flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp chili powder
1 cup buttermilk
1/4 cup butter
1 egg
2 tbsp maple syrup
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.
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!
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!
Chilli and rosemary cornbread FAQ:
For this recipe, use an 8x8 inch baking dish. This size will ensure even baking and optimal rise.
Bake the cornbread in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Yes, you can substitute buttermilk with plain yogurt or a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar, let it sit for 5-10 minutes).
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and freeze for up to 3 months.
If you don't have rosemary, you can use thyme or oregano as substitutes. However, the flavor will differ from the original recipe.
Cooking 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.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 4.22g
Carbohydrates 20g
Fiber 1.04g
Sugar 0.20g
Fat 9g