Gluten-free chilli cornbread

Gluten-free chilli cornbread

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(4 ratings)

Prep: 20 mins Cook: 30 mins plus at least 2 hrs soaking

More effort

Serves 4 - 6
Golden polenta and frozen sweetcorn make a deliciously different alternative to your regular loaf - best eaten fresh from the oven

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal200
  • fat6g
  • saturates3g
  • carbs29g
  • sugars3g
  • fibre1g
  • protein7g
  • salt1g
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Ingredients

  • 200g polenta or fine ground cornmeal
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 284ml pot buttermilk
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 red chilli, deseeded and finely chopped
  • 1 tsp baking powder (look for a gluten-free one)
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g frozen sweetcorn, defrosted
  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.)

  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.

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Comments, questions and tips

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rlaube
9th Jul, 2015
3.8
I made this bread and sprinkled parmesan on top before baking. It looked fabulous and tasted great. Everybody loved it.
kathryndonna's picture
kathryndonna
21st Jun, 2015
2.55
Probably the best cornbread recipe I've tried but sadly I just can't love it. Maybe a bit more chilli and perhaps some Parmesan might help to liven it up.
suemoss1
11th Jan, 2016
Why frozen corn, will tinned be the same?
goodfoodteam's picture
goodfoodteam
12th Feb, 2016
Thanks for getting in touch. Canned corn is perfectly fine to use in this, provided it is well drained.
kaybairstow
29th Apr, 2015
I want the wheat and particularly yeast-free, but also am allergic to eggs....are these essential to this recipe, or just to add extra bulk and/or flavour?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi kaybairstow, thanks for getting in touch. The eggs in the recipe are needed to help bind the ingredients and create the sponge-like texture. However, after some experiments in the test kitchen we have found that you can replace the 2 beaten eggs with a mixture comprised of 2 tbsp of linseeds which have been ground and then mixed with 6 tbsp of water. Add the ground linseed and water mixture to the polenta in step 2. The resulting cornbread may not be as light as the original version but it tastes just as good. Hope this helps. 
kaybairstow
20th May, 2015
Thanks for this, but could you tell me how much fibre is in the linseeds as I also have to avoid fibre in my diet. I can just cope with white flour, but cannot eat anything with wholewheat or even brown rice. Plain polenta is fine and I occasionally eat soda bread to avoid yeast.
goodfoodteam's picture
goodfoodteam
16th Jul, 2015
Hi, this varies depending on the type you're using - it's best to check the pack for details.
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