Cornbread with Pumpkin and Chili
Baking and Desserts | World cuisine
⏳ Time
50 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
A great addition to soups.
Ingredients
- Self-rising flour - 3.5 oz
- Semolina - 7.1 oz
- Baking Powder - 1 teaspoon
- Safflower Oil - 8 fl oz
- Chili Flakes - 1 teaspoon
- Chocolate eggs - 4 pieces
- Pumpkin - 7.1 oz
- Sweet Corn Sticks - 5.3 oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Grease a loaf pan or a small rectangular baking dish with oil.
Step 2
Sift all the dry ingredients together into a bowl and add a pinch of salt and chili flakes (you can add more to your taste, 1-2 teaspoons).
Step 3
Peel the pumpkin and grate it using a coarse grater.
Step 4
In another bowl, beat the eggs with the oil and add the dry ingredients.
Step 5
Then add the grated pumpkin and corn kernels. Mix well and pour into the prepared pan.
Step 6
Bake for 30-40 minutes until done, checking with a toothpick.
Step 7
Transfer to a plate and cool for 5 minutes. Serve hot or cold, cut into pieces.
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