Cornbread has a great bready texture to soak up the sauce, but it’s no harder to make than any regular cake mix. If you're serving this up to little people, go easy on the chilli
Preheat the oven to 220°C. Use canola spray oil to grease 10 holes of a 12-hole muffin tin.
Combine all the dry ingredients for the cornbread in one bowl. Put the milk, eggs and butter (or olive oil) in another bowl and whisk until combined. Make a well in the centre of the dry ingredients and gradually pour in the milk mixture, whisking as you go, until it’s smooth.
Pour this batter into the greased muffin holes then transfer to the oven. Cook for 8–10 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Turn out onto a wire rack and leave to cool.
Heat a large heavy-based saucepan over a medium heat with the olive oil. Fry the onion for 3–5 minutes, stirring occasionally, until lightly browned. Add the garlic, chilli, capsicum, spices and a pinch or two of salt, to taste. Cook for 2 more minutes, stirring, until everything looks fairly dry.
Add the tomatoes and chipotle (if using). Cook for 10 minutes, or until all of the excess liquid has evaporated and the sauce has reduced down.
Add the kidney beans to the chilli, stir to combine and remove the pan from the heat. Cover and keep warm until ready to serve then roughly chop the coriander leaves, scatter them on top and serve with the cornbread, some pickled cucumbers and some guacamole (if you like).
Recipe and image from I’d Eat That by Callum Hann (Murdoch Books, £9.99)
Leave out the chilli spices during cooking (or make up a separate batch) and blend until smooth.
Give your toddler pieces of chopped up cornbread to dunk into a small bowl of chilli.
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