Chilli Pumpkin Cornbread is a modern fusion recipe for a classic American-style cornbread with chilli and squash incorporated into the batter that makes an excellent accompaniment for Halloween or Thanksgiving. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chilli Pumpkin Cornbread.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
250g cornmeal
250g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
2 tsp fine sea salt
4 eggs
2 tbsp runny honey
300ml buttermilk
300ml whole milk
50g unsalted butter, melted and cooled
1 green jalapeo chill, finely chopped (remove the seeds for a milder flavour)
400g winter squash (eg butternut, Crown Prince etc), peeled and cut into 1cm cubes
Method:
Mix together the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bow.
In a separate bowl, whisk together the eggs, honey, buttermilk, milk and melted butter. Form a well in the dry ingredients and pour in the liquid. Mix with a wooden spoon until everything is combined.
Add the chillies and pumpkin then mix gently. Butter a baking tin (about 20 x 30 x 5cm) and line with baking parchment. Pour in the batter then transfer to an oven pre-heated to 220°C and bake for about 20 minutes, or until the cornbread is golden brown and a skewer inserted into the centre emerges cleanly.
Remove from the oven, allow to cool slightly then cut into squares and serve warm.
