- Course: Breakfast
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Traditional Bread is the #1 Health Danger In Your Diet and Contains a Hidden Compound that Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!
INGREDIENTS:
MAKES 9 SQUARES
- 3-4 whole canned chili peppers, drained
- 2 eggs
- 450ml/¾ pint/scant 2 cups buttermilk
- 50g/2oz/¼ cup butter, melted
- 50g/2oz/½ cup plain (all purpose) flour
- 5ml/1 tsp bicarbonate of soda (baking soda)
- 10ml/2 tsp salt
- 175g/6oz/1½ cups cornmeal, or polenta
- 350g/12oz/2 cups canned corn, drained, or frozen corn, thawed.
STEPS:
- Preheat the oven to 200°C/400°F/Gas 6. Line the bottom and sides of 23cm/9in square cake tin(pan) with baking parchment and grease lightly.
- With a sharp knife, finely chop the chilies and set aside.
- In a large bowl, whisk the eggs until frothy, then whisk in the buttermilk. Add the melted butter.
- In another large bowl, sift together the flour, bicarbonate of soda and salt. Fold into the buttermilk mixture in three batches, then fold in the cornmeal in three batches.
- Fold in the chilies and corn.
- Pour the mixture into the prepared tin and bake until a skewer inserted in the middle comes out clean, 25-30 minutes. Leave to stand for 2-3 minutes before turning out. Cut into squares and serve warm