150 g Self raising flour; (5oz)
175 g Cornmeal; (6oz)
1 ts Cumin seeds
1 15 grams pac fresh coriander
2 Red birds eye chillies;
-finely chopped
25 g Brown sugar; (1oz)
50 g Mature Cheddar; (2oz)
150 ml Natural yogurt; (5fl oz)
100 ml Milk; (3 1/2fl oz)
2 md Size eggs; beaten
50 g Butter; melted and cooled
; (2oz)
1 326 gram can sweetcorn;
-liquidised
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Place a disc of greaseproof paper into the bottom of a 18cm (7 inch)
diameter loose based cake tin.
Place the flour, cornmeal, cumin, coriander, chilli, sugar and cheese
into a mixing bowl.
Mix the other ingredients in a separate bowl and then pour the liquid
into the dry ingredients. Mix the cornbread until all the dry
ingredients are incorporated.
Spoon the cornbread into the tin, place the tin on to a baking sheet
and into the preheated oven for 1 hour. Cool on a wire rack.
Yields
1 servings