Chilli cornbread





• 1 cup (150g) self-raising flour
• 1 cup (170g) cornmeal (polenta)
• 1/2 teaspoon salt
• 1 teaspoon caster sugar
• 310g can corn kernels, drained
• 1 long fresh red chilli, seeded, finely chopped
• 1/2 cup coarsely chopped coriander
• 150g Coles Brand Australian Style Fetta, crumbled
• 1 cup (250ml) milk
• 50g butter, melted
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• 1 long fresh red chilli, extra, thinly sliced diagonally

Smoky chilli butter
• 2 long fresh red chillies
• 200g butter, softened
• 1/2 teaspoon ground paprika



  1. Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Combine the flour, cornmeal, salt and sugar in a large bowl. Add the corn, chilli, coriander and feta. Gently stir to combine.
  3. Whisk milk, butter and egg in a jug. Add to the flour mixture and combine. Pour into prepared pan and smooth the surface. Sprinkle the extra sliced chilli over the top. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, to make the chilli butter, preheat a grill on high. Place chillies under grill, turning occasionally, for 5 mins or until chillies blacken and blister. Place in a bowl. Cover with plastic wrap. Set aside to cool for 5 mins. Peel chillies and remove seeds. Finely chop. Add to butter with the paprika and combine. Place in the fridge to set.
  5. Cut warm cornbread into slices. Serve with smoky chilli butter.