Chilli & Spring Onion Cornbread with Summer Herb Spread

Makes 1 loaf – approx. 10 slices

The warmth of fresh chilli and the cool of natural yoghurt combine to delightfully tasty effect in this easy-to-make US-inspired cornbread with herb spread. We recommend using our Lakeland 1lb Loaf Tin for perfect results.


  • 15g butter
  • 3 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 150g fine polenta
  • 50g plain flour
  • ¼ tsp salt
  • 1 tsp bicarbonate of soda
  • 1 large egg
  • 100ml milk
  • 175g Greek-style natural yoghurt

Summer Herb Spread

  • 75g Greek-style natural yoghurt
  • 75g low fat soft cheese
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh chives


  1. Preheat the oven to 190°C/Gas 5.
  2. Use a knob of the butter to grease the loaf tin. Melt the remaining butter in a frying pan and gently fry the spring onions and chilli for 2-3 minutes. Cool.
  3. In a mixing bowl, combine the polenta, plain flour, salt and bicarbonate of soda. In a large jug, mix together the egg, milk and yoghurt, beating until smooth. Add to the dry ingredients with the spring onions and chilli and mix together thoroughly but quickly.
  4. Immediately transfer the batter to the loaf tin. Place on a baking sheet and cook for 30-35 minutes, until golden brown. Cool in the tin for 15 minutes, then turn out and cool on a wire rack.
  5. For the spread, mix the yoghurt, soft cheese, coriander and chives together. Serve with the corn bread.

Tip: Combine the corn bread ingredients quickly and lightly for best results.