Chilli cornbread

Serves four to six Ingredients:

■ 125g plain flour

■ 120g fine cornmeal

■ 1 level tsp baking powder

■ ½ tsp bicarbonate of soda

■ salt to taste

■ 115g unsalted butter

■ 60g light brown sugar

■ 1 large egg

■ 240ml buttermilk

■ 2-3 red chillies finely chopped

Method:

■ Preheat the oven to 205°C. Grease a nine-inch square baking pan. In a glass bowl, place the plain flour, cornmeal, baking powder, bicarbonate of soda and salt to taste. Then, melt the butter in a pan and add the light brown sugar, large egg, buttermilk and the chopped chillies.

■ Beat everything together until mixed. Then slowly pour the wet liquid mix into the dry mix and bring together using your hands. Place the mixture into the prepared tin and bake in the oven for 20 minutes or until the cornbread is golden brown. You can check to see if it’s cooked by pricking it with a toothpick – if it comes out clean, the cornbread is cooked through.

■ Let it cool a bit before slicing and serving with butter alongside your Thanksgiving meal.