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Ingredients

• 280 g cornmeal, fine polenta or fine semolina
• 85 g plain flour
• 2 tsp bicarbonate of soda
• black pepper
• 1 large egg
• 150 ml milk
• 425 ml buttermilk or natural yogurt
• 115 g jarred chillies, drained and chopped
• 1 small can sweetcorn

Description

Best Served Warm From The Oven, Lesley Waters's Recipe For A Classic South American Corn Bread Makes A Great Side-dish

UK TV