Cherokee Chilli Cheese Cornbread from Dave Tidmarsh at ProjectSpice

by ProjectSpice on June 2, 2011 · 0 comments

in Recipes

This is based upon a recipe that was given to me by my mother-in-law. It is the perfect a compliment that goes great with Chilli or spicy chicken. Eaten warm or cold, there’s something about cornbread that makes it the ‘perfect’ comfort food. Enjoy!

Cherokee Chilli Cheese Cornbread

Cherokee Chilli Cheese Cornbread

Cherokee Chilli Cheese Cornbread


  • 350g Course Cornmeal Polenta
  • 150g Grated Cheddar Cheese
  • 4 Eggs
  • 75g Plain Flour
  • 250ml / 1 Cup Greek Style Yogurt
  • 60ml Milk
  • 1 tsp Baking Powder
  • 340g Can of Sweetcorn (Green Giant)
  • 2 Cooking Onions (Sliced)
  • 50g Butter
  • 2 6 inch Long Red Chillies (sliced)
  • To taste Salt & Pepper

Cooking Directions

  1. In a Frying pan, melt your butter & add the onions. Cook until golden & caramelised. Put to one side
  2. Drain the sweetcorn, reserve 2-3 tbsp's then whizz the rest in blender until you achieve a smooth yellow paste. Put to one side
  3. In a mixing bowl add the Polenta,eggs,flour,baking powder,yoghurt,milk & mix it all up. Now add the sweetcorn,onion (and all buttery oils from the pan),sliced chilli,salt & pepper
  4. Give it all a good mix, now fold in the grated cheese but reserve a small handful for later. You should now have a thickish yellow cake mix consistency.
  5. Grease an oven proof container, I use a 8" Springform cake tin as it's easier to serve from.
  6. Empty in your cornbread mix & bake on the middle shelf of your oven at Gas Mk 6 / 200 C / 400 F for 35-40 mins.
  7. Remove from the oven,sprinkle over the remaining cheese & return to the oven for 10 mins.
  8. Wait at least 15 mins before removing from the tin & place on a wire rack to cool slightly. Enjoy!

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at

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