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Chilli pumpkin cornbread

Hugh Fearnley-Whittingstall / 11 October 2011

Cornbread is a classic American dish often served with chilli. There are many different variations of the recipe and this one uses chopped chillies to give it some extra kick.

Hugh Fearnley-Whittingstall's chilli pumpkin cornbread
Hugh Fearnley-Whittingstall's chilli pumpkin cornbread

Cooking time

20 minutes


24 pieces


  • 250g cornmeal or fine polenta 
  • 250g plain white flour 
  • 4 tsp baking powder 
  • 2 tsp fine sea salt 
  • 1 tsp bicarbonate of soda 
  • 4 eggs 
  • 2 tbsp runny honey 
  • 300ml buttermilk 
  • 300ml whole milk 
  • 50g unsalted butter, melted (plus a little extra for greasing) 
  • ½ green jalapeno chilli, deseeded and finely chopped 
  • 1 red Hungarian hot wax chilli (or other medium-hot red chilli), deseeded and finely chopped 
  • 400g crown prince or other squash, peeled and cut into 1cm cubes


Preheat the oven to 220C/gas 7. Butter a baking tin about 20cm x 30cm and at least 5cm deep, and line with baking parchment.

Combine the cornmeal, flour, baking powder, salt and bicarbonate of soda in a large bowl. Whisk together the eggs, honey, buttermilk, milk and melted butter in another bowl or large jug. Pour the wet ingredients into the dry and mix until everything is just combined.

Add the chillies and pumpkin and gently mix, then pour the mixture into the prepared tin.

Bake for about 20 minutes or until the cornbread is golden and has shrunk slightly away from the sides of the tin. Cut into squares and serve warm.

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The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.