Loaded Chipotle Chilli Maple Cornbread by @5oclockapron

1h

8 servings

🥣

500 g

Full fat yogurt

🥚

2

Eggs

🧂

1 tsp

Salt

⚫

Black pepper

🧀

3 handfuls

Melting cheese

💧

100 ml

Water

🫒

4 tbsp

Olive oil

🌽

250 g

Quick cook polenta

🌾

100 g

Plain flour

🫙

1 tbsp

Baking powder

🫙

1 tsp

Bicarbonate of soda

🌶️

0.5 tsp

Chipotle chilli powder

🌶️

1 tbsp

Smoked paprika

🌿

1 tsp

Dried oregano

🌶️

Chipotle chilli flakes

🌿

Coriander

🌶️

Hot sauce

🥔

Waxy potatoes

🌶️

Peppers

🧅

Spring onions

🫙

Cumin seeds

🍁

2 tbsp

Maple syrup

  1. Roast
    • Waxy potatoes
    • Peppers
    • Spring onions

    Roast the sliced waxy potatoes, peppers and spring onions with whole cumin seeds, olive oil, salt and pepper in a hot oven until just tender.

  2. Add
    • Maple syrup
    • Waxy potatoes
    • Spring onions

    Take the tray out, add 2 tbsp maple syrup, then return the veg to the oven and roast a bit longer until tender.

  3. Step
    • Full fat yogurt
    • Eggs
    • Salt

    Make the cornbread batter as shown in the video, reserving one handful of cheese.

  4. Add

    Add the batter to a lined 30 x 25 cm baking dish.

  5. Add
    • Waxy potatoes
    • Peppers
    • Spring onions

    Add the maple roasted veg on top of the batter.

  6. Cook

    Cook in the oven at 180C (not fan) for around 35-40 mins.

  7. Add
    • Melting cheese
    • Chipotle chilli flakes

    5 mins before removing from the oven, add the final handful of cheese and chipotle chilli flakes.

  8. Add
    • Coriander
    • Hot sauce

    Remove from the oven, then add the chopped coriander and hot sauce of choice.

Loaded Chipotle Chilli Maple Cornbread by @5oclockapron

1h

8 servings

🥣

500 g

Full fat yogurt

🥚

2

Eggs

🧂

1 tsp

Salt

⚫

Black pepper

🧀

3 handfuls

Melting cheese

💧

100 ml

Water

🫒

4 tbsp

Olive oil

🌽

250 g

Quick cook polenta

🌾

100 g

Plain flour

🫙

1 tbsp

Baking powder

🫙

1 tsp

Bicarbonate of soda

🌶️

0.5 tsp

Chipotle chilli powder

🌶️

1 tbsp

Smoked paprika

🌿

1 tsp

Dried oregano

🌶️

Chipotle chilli flakes

🌿

Coriander

🌶️

Hot sauce

🥔

Waxy potatoes

🌶️

Peppers

🧅

Spring onions

🫙

Cumin seeds

🍁

2 tbsp

Maple syrup

Preparation Steps

  1. Step 1/8

    Roast the sliced waxy potatoes, peppers and spring onions with whole cumin seeds, olive oil, salt and pepper in a hot oven until just tender.

    🥔Waxy potatoes
    🌶️Peppers
    🧅Spring onions
    🫙Cumin seeds
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🍳Roasting tray
    🔪Knife
    🪵Chopping board

  2. Step 2/8

    Take the tray out, add 2 tbsp maple syrup, then return the veg to the oven and roast a bit longer until tender.

    🍁Maple syrup
    🍳Roasting tray

  3. Step 3/8

    Make the cornbread batter as shown in the video, reserving one handful of cheese.

    🥣Full fat yogurt
    🥚Eggs
    🧂Salt
    ⚫Black pepper
    🧀Melting cheese
    💧Water
    🫒Olive oil
    🌽Quick cook polenta
    🌾Plain flour
    🫙Baking powder
    🫙Bicarbonate of soda
    🌶️Chipotle chilli powder
    🌶️Smoked paprika
    🌿Dried oregano
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/8

    Add the batter to a lined 30 x 25 cm baking dish.

    🍳Baking dish

  5. Step 5/8

    Add the maple roasted veg on top of the batter.

    🥔Waxy potatoes
    🌶️Peppers
    🧅Spring onions
    🍳Baking dish

  6. Step 6/8

    Cook in the oven at 180C (not fan) for around 35-40 mins.

    🍳Baking dish

  7. Step 7/8

    5 mins before removing from the oven, add the final handful of cheese and chipotle chilli flakes.

    🧀Melting cheese
    🌶️Chipotle chilli flakes
    🍳Baking dish

  8. Step 8/8

    Remove from the oven, then add the chopped coriander and hot sauce of choice.

    🌿Coriander
    🌶️Hot sauce
    🍳Baking dish

Composition

Ingredients

Types

Dairy, Eggs, Spices, Liquid, Oils, Grains, Leavening, Herbs, Vegetables, Condiments, Sweeteners

Ingredients

Full fat yogurt, Eggs, Salt, Black pepper, Melting cheese, Water, Olive oil, Quick cook polenta, Plain flour, Baking powder, Bicarbonate of soda, Chipotle chilli powder, Smoked paprika, Dried oregano, Chipotle chilli flakes, Coriander, Hot sauce, Waxy potatoes, Peppers, Spring onions, Cumin seeds, Maple syrup

Notes

Black pepper (plenty, to taste), Melting cheese (grated, one handful reserved for the end), Olive oil (for the batter, extra, to cook the veg), Coriander (to serve, chopped), Hot sauce (more, to serve, choice of), Waxy potatoes (small, sliced), Peppers (sliced), Cumin seeds (whole)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 38g, Fat: 15g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 1.8mg, Potassium: 340mg, Sodium: 520mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 20mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Baking dish, Mixing bowl, Whisk, Roasting tray, Knife, Chopping board

Appliances

Oven

Type

Type

Type Of Dish

Bread, Main Course, Side Dish

Occasions

Bonfire Night, Party, Autumn Gathering

Origin

Source

Platform

instagram

Original Creator

@5oclockapron

Origin

Cuisine

American, Mexican

Geographic

United Kingdom, Scotland

Various

Aspect

Texture

Moist, Cheesy, Tender

Flavors

Smoky, Spicy, Sweet, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 3 days (store in an airtight container,reheat in a warm oven before serving), freezing : up to 2 months (wrap tightly or use a freezer-safe container,thaw before reheating in the oven)