Spiced pepper and feta cornbread

Spiced pepper and feta cornbread

Anjum's Quick & Easy Indian
Lisa Linder

In rural Punjab, they have an amazing meal which consists of a combination of local greens cooked into a mash with lots of butter, accompanied by fried maize flatbreads. This got me thinking about a modern, easier version of the flatbread… which took me to one of my favourite things: cornbread. I have spiced it up and it’s absolutely wonderful. This works so well with so many different dishes in the book. Try it with smoky hot lentils.


Quantity Ingredient
1 tablespoon vegetable oil
1 teaspoon cumin seeds
4 small spring onions, chopped
1/2 large red pepper, chopped
1 green chilli, finely chopped
25g unsalted butter
125g fine polenta
125g plain flour, sifted
2 teaspoons baking powder
2/3 teaspoon fine sea salt
1/2 teaspoon bicarbonate of soda
2 eggs
100g plain yogurt
200ml whole milk
75g feta cheese, crumbled


  1. Preheat the oven to 200°C. Line a 23 cm round springform cake tin with baking parchment.
  2. Heat the oil in a small non-stick saucepan. Add the cumin seeds and, once they’re aromatic, add the spring onions, pepper, chilli and butter and cook for four or five minutes, or until the pepper is soft.
  3. Mix together the polenta, flour, baking powder, salt and bicarbonate of soda and make a well in the middle. Mix together the eggs, yogurt and milk in a jug and pour into the well, whisking together to amalgamate. Stir in the contents of the red pepper saucepan and the feta and pour into the prepared tin.
  4. Bake for 20–25 minutes, or until a cocktail stick inserted into the centre of the cake comes out with moist crumbs attached to it. Remove from the oven and set aside until cool enough to handle. Take it out of the tin, remove the baking parchment and cut into wedges to serve.
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