Gluten-free chilli cornbread
Gluten-free chilli cornbread
Golden polenta and frozen sweetcorn make a deliciously different alternative to your regular loaf - best eaten fresh from the oven
- plus at least 2 hrs soaking
- Serves 6
- Moderately easy
Nutrition per serving
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Calories 200
-
Carbohydrates 29
-
Saturated Fat 3
-
Sugar 3
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Protein 7
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Fat 6
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Fiber 1
-
Salt 1
Ingredients
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200g polenta or fine ground cornmeal
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284ml pot buttermilk
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25g butter
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1 red chilli, deseeded and finely chopped
-
1 tsp baking powder (look for a gluten-free one)
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¼ tsp bicarbonate of soda
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50g frozen sweetcorn, defrosted
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2 large eggs, beaten
Method
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Lightly toast the polenta in a dry frying pan for 3-4 mins, stirring to ensure even cooking, until the polenta has heated through, is fragrant and small patches are starting to turn golden brown. Take off the heat, tip half into a large bowl and add the buttermilk. Stir well, cover and leave to soak for 2-3 hrs.
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Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220C/200C fan/gas 7. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta mixture. (Don’t wipe out the frying pan – the slick of butter will ensure the bread doesn’t stick.)
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Put the pan back on the heat and turn up the temperature. Pour the mixture into the pan – it should sizzle as it hits it, like a Yorkshire pudding. Put the whole pan in the oven and bake for 15-20 mins until golden brown and firm in the middle. Leave to cool a little, then serve cut into wedges.