Chilli & Cheese Cornbread (With Polenta) - cooking recipe

Ingredients

175 g polenta
125 g plain flour
2 tablespoons brown sugar (I use demerera)
2 teaspoons baking powder
1 teaspoon salt (although it works fine without, in my opinion)
300 ml milk (I use semi-skimmed)
2 eggs
60 g butter (or marg. melted)
1 red chili pepper (I use medium-hot ones)
250 g grated cheese (pick your fave!)

Preparation

Pre-heat the oven to 200c/400f.
Mix the polenta, flour, sugar, baking powder and salt in a bowl.
Add the milk, eggs and butter to the dry ingredients and mix well until they become a batter.
Core and de-seed the chilli and chop it finely. Grate the cheese and add it to the batter with the chilli.
Grease a 7 inch baking tin (I use 1 cal spray) and pour the mixture into the tin.
Bake for 25-30 minutes until golden.
Yum, yum!