Cheddar, chilli, sweetcorn and spring onion cornbread from River Cottage Every Day (page 76) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, fine polenta for cornmeal, brown sugar for honey, and yoghurt for buttermilk.

  • e_ballad on November 07, 2017

    This is fantastic. In previous outings, I’ve increased the corn up to 250g without any detrimental effects & used sweet chilli sauce instead of the chillies. So incredibly quick to get to the table too.

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