Chilli & Cheese Cornbread (With Polenta)

"I battled to make cornbread for ages but found it impossible to find cornmeal in the UK, so I now make this version with Polenta. I'll be honest - I have absolutely no idea what the difference is between cornmeal and polenta (perhaps there is none?), but I reckon this is a really nice recipe all the same. I have no frame of reference, so I can't compare the flavours/textures of this with "proper" cornbread, but hopefully it won't disappoint! This recipe is with chilli & cheese but it's a pretty versatile dish and I've flung all sorts of ingredients into the past (savory or sweet) and it always tastes pretty good to me. My other half particularly enjoys it sweet with oodles of golden syrup!"
photo by a user photo by a user
Ready In:




  • Pre-heat the oven to 200c/400f.
  • Mix the polenta, flour, sugar, baking powder and salt in a bowl.
  • Add the milk, eggs and butter to the dry ingredients and mix well until they become a batter.
  • Core and de-seed the chilli and chop it finely. Grate the cheese and add it to the batter with the chilli.
  • Grease a 7 inch baking tin (I use 1 cal spray) and pour the mixture into the tin.
  • Bake for 25-30 minutes until golden.
  • Yum, yum!

Questions & Replies

Got a question? Share it with the community!


  1. Good basic cornbread recipe when there's no cornmeal! I'm living in Argentina and so far I haven't found any cornmeal, just lots of polenta! So I tried this recipe and it's very good and seems very versatile! I'm from the south of the US so I have been wanting to make cornbread down here in South America for some time! Thanks for the recipe!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
View Full Profile

Find More Recipes