Name: Gluten-free chilli cornbread
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 200g polenta or fine ground cornmeal -; 284ml pot buttermilk -; 25g butter -; 1 red chilli , deseeded and finely chopped -; 1 tsp baking powder (look for a gluten-free one) -; ¼ tsp bicarbonate of soda -; 50g frozen sweetcorn , defrosted -; 2 large eggs , beaten -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-free chilli cornbread

1. 200g polenta or fine ground cornmeal -

2. 284ml pot buttermilk -

3. 25g butter -

4. 1 red chilli , deseeded and finely chopped -

5. 1 tsp baking powder (look for a gluten-free one) -

6. ¼ tsp bicarbonate of soda -

7. 50g frozen sweetcorn , defrosted -

8. 2 large eggs , beaten -

How to cook deliciously - Gluten-free chilli cornbread

1. Stage

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.

2. Stage

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.)

3. Stage

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.