Chilli Cornbread

I love cornbread.  One of my favourite winter dinners is a big bowl full of chilli that has been cooking away in the crockpot all day, served with a couple of chunks of cornbread.  This recipe is a mash up of a couple I found on the internet with some extra ingredients added in

3/4 cup flour
1/2 cup cornmeal
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
1/2 cup milk
50g butter. melted
1 egg
1/2 capsicum, finely sliced
1 chilli, finely chopped
1 1/2 cups frozen corn, soaked in boiling water to defrost

Preheat oven to 180ºC.  Grease and line a square 20cm cake tin

Sift flour, cornmeal, baking powder and salt into a bowl.  Add sugar and mix well.  In another bowl, mix together butter, milk and egg and add to flour mixture.  Mix well to combine.  Add capsicum and chilli.  Drain the corn and add this as well.  Mix well.  Pour batter into prepared tin and bake in the oven for 30 mins or until skewer inserted into cornbread comes out clean.  Remove from tray and cut into 12 squares to serve


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