Cornbread & Chilli & Cheese Cornbread

Ingredients:

Sunflower oil for greasing
175g polenta
125g plain flour
2-3 tbsp brown sugar
2tsp baking powder
1 tsp salt
300ml tepid water
2 eggs, lightly beaten
60g butter, melted and cooled slightly
18c square cake tin

Method:

Lightly oil the cake tin.
Put the polenta, flour, sugar, baking powder and salt into a large bowl and make a well in the middle.
Pour in the milk, eggs, and butter and beat to form a batter.
Pour mixture into cake tin and bake in pre-heated opven 200C or gas6 for 25-30 mins until golden.
Leave the cornbread to cool then cut into squares.

Chilli & Cheese Cornbread:

Make as above recipe but add 250g Cheddar cheese and 1 green chilli, cored, seeded and finely chopped to the cornbread mixture. This makes a savoury variation to serve with Chilli con Carne.