Chilli Cornbread

Makes 16 cakes

Gluten free, reduced fat. Made using the Nutri Snack Cake Maker


  • 200g fine cornmeal
  • 1 tsp baking powder
  • 1⁄4 tsp bicarbonate of soda
  • 1 red chilli, finely chopped
  • 50g tinned sweetcorn, drained
  • 2 large eggs
  • 50g grated Parmesan cheese
  • 280ml buttermilk
  • Oil spray


  1. Mix the cornmeal, baking powder and bicarbonate of soda together and add the chopped red chilli and sweetcorn then give it a good mix.
  2. Beat together the eggs and add the buttermilk and Parmesan cheese.
  3. Add this mixture to the dry ingredients and stir well until all the ingredients are thoroughly combined.
  4. Heat the unit and spray the plates and the tray with oil.
  5. Add a heaped spoonful to each section and level off slightly. Close the lid and bake for 8-10 minutes until golden and spongy. Repeat with the remaining batter.
  6. Serve warm.