Chilli corn bread

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Serves: 4

By Smithy

(1 Vote) 2


  • 1 tsp baking powder level

  • 310g natural yoghurt very low-fat

  • 1 tin sweetcorn drained

  • 2 green chilli mild; deseeded and finely chopped

  • 4 large eggs lightly beaten

  • 200g jarred red peppers rinsed, drained and finely chopped

  • 255g polenta

  • 1 drop Fry Light

  • 6 spring onions finely sliced


  1. Preheat the oven to 170C/Gas 3.
  2. Spray a 20cm/8in cast-iron skillet or an oven-proof, non-stick baking tin with Fry Light.
  3. Mix together the polenta and baking powder and season well.
  4. In a jug, combine the beaten egg and yoghurt and pour into the polenta mixture.
  5. Add the sweetcorn, chillies, red peppers and spring onions and stir lightly to combine.
  6. Pour the batter into the prepared skillet or tin and bake in the oven for 35-40 minutes, until firm and lightly browned on top.
  7. Cut the warm bread into squares or slices and serve immediately, or store for a cold lunch the following day.

Handy Hint

I used red chilli instead of green and it gave it a bit more of a kick!

Additional Information

  • mexican

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Vegetarian

  • Gluten Free

  • Nut Free

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Your comments

  • Carmenere 22/10/08 14:38

    Ok I made this with a few variations but it was delicious. I only used 3 med eggs and 4oz yoghurt mixed with 5oz milk. I had no corn and peppers so I used grated cheddar instead. It worked well, it is yum.

  • Smithy 28/01/08 20:18

    Easy - if you can find polenta (cornmeal) in the supermarket! Tesco - no, Morrisons - yes (with the Asian cooking ingredients).