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Sesame chilli corn bread

Name: Sesame chilli corn bread
Total time: 1 h 30 min
Yield: 0
Cuisine: Mexican
Ingredients: 4 tbsp sesame seeds plus a drop more for the top; 1-2 tsp dried chilli flakes, to taste; 4 tbsp sesame oil; 450g polenta (or cornmeal); 1 tbsp caster sugar; 100g unsalted butter and some more for the pan; 450ml cold milk; 2 large free range eggs; 1 tsp sea salt; 2 tsp baking powder

Try this.

Posted by: Rhona
On: 16/06/2009

Cuisine

Mexican

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Savoury
Lunch Box
Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
4 tbsp sesame seeds plus a drop more for the top		More products
1-2 tsp dried chilli flakes, to taste
4 tbsp sesame oil	Awaiting stock	More products
450g polenta (or cornmeal)		More products
1 tbsp caster sugar		More products
100g unsalted butter and some more for the pan	Available only in our Edinburgh shops	More products
450ml cold milk	Awaiting stock	More products
2 large free range eggs	Awaiting stock	More products
1 tsp sea salt		More products
2 tsp baking powder		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Fry the seeds and chilli in a saucepan with the oil until lightly toasted, then spoon in 2/3rds of the polenta (cornmeal), 550ml water and the sugar.
Whisk until thick and hot.
Remove from the heat, cut the butter up into small cubes and beat in until smooth.
Now whisk in the eggs and salt.
Meanwhile heat a large, deep, 20 cm ovenproof frying pan in a 200 deg cel/gas 6 oven.
When the frying pan is hot, beat the remaining polenta (cornmeal) and baking powder into the mixture, then spoon everything into the hot pan and sprinkle sesame seeds on top
Bake for 30-40 mins or until puffed and golden.