Bacon and Chilli Cornbread

A savory cornbread packed with crispy smoked bacon, spring onions, corn kernels, and a hint of chilli flakes.

Baking Savory Bacon Spicy Cornbread

Estimated Nutrition

Calories

701.8

kcal / serving

4210.5 kcal total

Carbs

93.5g

per serving

560.8 g total

Fat

27.6g

per serving

165.4 g total

Protein

19.7g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

1 tbsp

tsp

Baking Powder

0.5

tsp

Baking Soda

Maple Syrup

1 tbsp

Dairy

375

Buttermilk

piece

Egg

lightly beaten

Unsalted Butter

melted, split into two portions

GrainsCereals

300

Polenta

350

Plain Flour

Meat

350

Smoked Streaky Bacon

diced

NutsSeeds

0.5

tsp

Dried Chilli Flakes

0.5

tsp

Salt

0.5

tsp

Black Pepper

ground

OilsFats

Corn Oil

1 tbsp

Vegetables

piece

Spring Onion

finely chopped

115

Corn Kernels

Method

Mix in the bacon mixture, buttermilk, eggs, maple syrup, pepper, and 15g of melted butter.

Preheat the oven to 200°C and lightly butter a cake tin.

Fry diced bacon in oil until crisp, then sauté chopped spring onions for 5 minutes.

Bake for 20 to 25 minutes until golden and serve warm.

Combine polenta, flour, sugar, baking powder, baking soda, and salt in a bowl.

Stir in corn kernels and chilli flakes and allow the mixture to cool slightly.

Pour batter into the tin and brush the top with the remaining 15g of melted butter.