Green Chilli Cornbread

Green Chilli Cornbread
Green chilli cornbread by Chef’s Melissa & Juan

This green chilli cornbread is the perfect accompaniment to a bowl of mussels or to any hearty dish with a tomato-based sauce. Can’t wait for the evening meal? Eat it fresh out of the oven slathered with butter and honey (and then make a second batch in time for dinner!).


  • 1 large Green chilli
  • 115g of butter, melted and cooled
  • 180g of cornmeal “polenta flour”
  • 130g of self-raising flour – sifted
  • 1½ teaspoons of baking powder – sifted
  • ½ teaspoon of bi-carb soda – sifted
  • 50g of brown sugar
  • 2 ½ cups (590 ml) of buttermilk
  • 2 eggs


  1. Finely slice the green chilli.
  2. Position a rack in the middle of the oven and preheat to 220*C. Put the butter in a 23cm cast-iron skillet or non-sticky pan and place in the oven for 4 minutes until the butter is foamy.
  3. In a large bowl, sift the self-raising flour, baking powder and bi-carb soda. Add the cornmeal and and brown sugar and mix together.
  4. In a separate bowl, whisk together the buttermilk, eggs and remaining melted butter. Stir in the sliced green chilli.
  5. Make a well in the centre of the flour and cornmeal mix and pour the buttermilk mixture in. Stir just until well combined.
  6. Pour the batter into the hot buttered skillet.
  7. Bake for 25-30 minutes until golden brown.
  8. Let cool for 5 minutes in the pan, then turn out onto a cutting board and serve.