Quick chilli cornbread
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Griddled cornbread with devilled eggs & avocado
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g can cherry tomatoes
- 1 tsp golden caster sugar
- a few drops Tabasco sauce
- 2 eggs
- ½ fat green chillithinly sliced (optional)
- small knob of buttersoftened
- 1 small ripe avocadohalved, stoned, peeled and sliced (do this just before serving to prevent it from browning)
- 4 thick slices cornbread(see Goes Well with for recipe)
- handful corianderleaves, to serve
Nutrition: per serving
- kcal404
- fat19g
- saturates7g
- carbs45g
- sugars14g
- fibre5g
- protein10g
- salt1.2g
Method
step 1
Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins – season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).
step 2
Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.
