This is a twist on my chilli cornbread recipe. This time I did an experiment and made it with what I think was either buckwheat or rye flour in place of plain flour. I have 3 brown paper bags of flour in the cupboard. One is coconut, one could be rye and the other one I think is buckwheat. I need to use them up, hence the substitution. It tasted just as good as if I had of made it with plain flour.
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 medium zucchini, grated
1 chilli, finely chopped
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 zucchini and chilli. Mix well.
Pour batter into prepared tin and bake in the oven for 30 mins or until skewer inserted into bread comes out clean.
Remove from tray and cut into 12 squares to serve