Accompany chilli con carne with this iconic US staple; cornbread
Cornbread is one of the staples of the barbecue, although more common in the USA than here in the UK. It is traditionally eaten with chilli con carne but would also go really well with a winter warmer goulash. It is really easy to bake, just make sure the grill is up to temperature before you start as it only takes a couple of minutes to mix.
Ingredients:
- 120g (4oz) softened butter
- 235 ml (8.25fl oz) milk
- 2 eggs
- 125g (4½oz) cornmeal or polenta
- 125g (4½oz) plain flour
- 125g (4½oz) caster sugar
- 3 teasp baking powder
- pinch salt
- can sweetcorn; drained (optional)
- 1 teasp chilli powder (optional)
- 1 jalapeno chilli; deseeded and finely chopped (optional)
Equipment:
- Traeger cornbread iron
- parchment paper
Butter the cornbread iron and line the base with triangles of parchment, this makes it much easier to take out the cornbread.
Mix together the cornmeal, flour, sugar, baking powder & salt plus the chilli if using.
Mix milk, eggs and butter and pour into the dry ingredients along with the sweetcorn, if using.
Pre-heat the Traeger to 350F (177C) and bake for 20 – 25 minutes until cooked. It can also be cooked quite easily on gas, charcoal and electric barbecues. Test the cornbread is cooked by inserting the tip of a fine blade knife or skewer and if it comes out cleanly it is ready.
