Name: Gluten-free chilli cornbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
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

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Gluten-free chilli cornbread

Gluten-free chilli cornbread

Helen Barker-Benfield

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Serves 4 - 6

More effort

Prep: 20 mins

Cook: 30 mins

plus at least 2 hrs soaking

A star rating of 3.6 out of 5.8 ratingsRate

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Golden polenta and frozen sweetcorn make a deliciously different alternative to your regular loaf - best eaten fresh from the oven

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (6)

kcal200
fat6g
saturates3g
carbs29g
sugars3g
fibre1g
protein7g
salt1g

Method

step 1

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.
step 2

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.)
step 3

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.

Recipe from Good Food magazine, April 2015

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A star rating of 3.6 out of 5.8 ratings

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