Cornbread recipe

If you've never tried cornbread, you don't know what you're missing. Next time you're having chilli for dinner, try this. It's so darned tasty. The yummy combination of slightly sweet with hints of cheese and the chilli heat is fantastic. This is a tweaked recipe that I found online and made my own. It makes a really nice moist but crumbly cornbread.

2 servings - this actually makes 4 generous chunks of cornbread

50g butter, melted
65g white sugar
1 egg
1 green jalapeno chilli, finely chopped
40g grated cheddar
40g plain flour
45g cornmeal (Should be easy to find. I managed to buy a big bag from Tesco for 99p)
5g baking powder
pinch of salt

Preheat the oven to 150C.
Grease and line an overproof dish.

In a large bowl beat together the melted butter and sugar, then beat in the egg.
Blend in the chopped chilli and grated cheese.

In a separate smaller bowl stir together the plain flour, cornmeal, baking powder and salt.
Add this dry mix to the wet mix and stir until smooth.

Pour the batter into the ovenproof dish and bake for 50-60 mins.
After 50 minutes test with a cocktail stick - if it comes out clean, the cornbread is ready. If not, return to the oven for another 5-10 minutes.