The BBC Good Food logo
Gluten-free chilli cornbread

Gluten-free chilli cornbread

By
Rating: 4 out of 5.8 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal200
fat6g
saturates3g
carbs29g
sugars3g
fibre1g
protein7g
salt1g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.8 ratings

Sponsored content