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Halloumi cornbread with tomato and chilli

This cornbread is quick to make and bakes into a moist bread with a thick, golden crust. Studded with halloumi, corn, tangy tomatoes and fresh green chilli, it is unbelievably moreish.
Servings: 4


halloumi cornbread with tomato and chilli

  • 40g/10 dried tomato halves
  • 160g/1 cup polenta
  • 160g/1 ⅓ cups plain flour
  • 1 tbsp baking powder
  • 1/2 tso baking soda
  • 1/2 pack halloumi finely grated
  • 3-4 hot fresh green chillies thinly sliced
  • 1 corn on the cob kernels removed
  • 300ml/1 ¼ cups milk
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 100ml/7 tbsp cold-pressed rapeseed oil


for the cornbread

  • Preheat the oven to 180°C/350℉. Cover the dried tomatoes with boiling water, leave to soften for about 20 minutes then finely chop. Grease a 23cm/9” loaf tin and dust with polenta.
  • In a large bowl, whisk together the dry ingredients so everything is evenly combined. Stir through the tomato pieces, grated halloumi, chilli and corn. Mix in the milk, vinegar, honey, soy sauce and oil.
  • Scrape the wet dough into the tin. Bake for 40-50 minutes until the top is very golden, the sides pull away from the edge of the pan and a toothpick comes out clean when inserted into the centre. This bread is very moist, so it can stay in the oven for quite a time, developing a thick, crisp crust. Leave to cool completely in the pan.