Food & Drink: Bake a red hot chilli waffle: Recipe

THE LAST of our corn recipes, for sweetcorn waffles with chilli butter, comes from Linda Moss of Chatham, Kent. She found it in a book called The Flavour of California by Marlena Spieler. It calls for chilli powder, but if you have fresh chillies, do (judiciously) use them instead.

Ms Moss will receive a bottle of Maker's Mark sourmash bourbon made in Loretto, Kentucky.

Sweetcorn Waffles with Red Chilli Butter

Serves 6-8

Ingredients: 8oz (225g)

strong white flour

1-3tsp honey or sugar

2tsp baking powder

1tsp bicarbonate of soda

3/4 tsp salt

12oz (335g) medium-ground cornmeal

8fl oz (225ml) milk

4fl oz (115ml) yoghurt

3fl oz (85ml) vegetable oil

6oz (170g) fresh or frozen sweetcorn

Chilli butter: 3oz (85g) unsalted butter at room temperature

2 cloves garlic, finely chopped

1tsp paprika

1tsp mild chilli powder

1/4 tsp ground cumin

pinch dried oregano

1tbs olive oil

1tsp chopped coriander

salt to taste

Preparation: Combine chilli butter ingredients and reserve. Combine all of the waffle ingredients except the sweetcorn, mix well, then add sweetcorn. Spoon batter on to a well-heated waffle iron and bake until golden brown. Serve immediately with chilli butter.

Next week, the first of our recipes for wet weather food. Those whose recipes we print will receive a bottle of Rockford Basket Press Shiraz 1990 from Barossa Valley, South Australia, supplied by Reid Wines of Hallatrow, near Bristol.