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Gluten-free chilli cornbread

Easy to make and best eaten fresh from the oven. - by Family Circle
  • 15 Apr 2020
Gluten-free chilli cornbread
Prep: 20 Minutes - Cook: 30 Minutes - Serves 4-6
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Whether you need to cut gluten out of your diet or simply want to reduce the amount of wheat you eat, this bread fits the bill. It's very easy – no yeast involved – and is best eaten fresh from the oven.

Ingredients

200g polenta or fine ground cornmeal

284ml pot buttermilk

25g butter

1 red chilli, deseeded and finely chopped

1 tsp baking powder (check it's gluten free)

¼ tsp bicarbonate of soda (check it's gluten free)

50g frozen sweetcorn, defrosted

2 large eggs, beaten

Method

  1. Lightly toast the polenta in a dry frying pan for 3-4 mins, stirring to cook evenly, until the polenta has heated through, is fragrant and small patches are starting to turn golden brown. Take off the heat, add half to a large bowl and add the buttermilk. Stir, cover and leave to soak for 2-3 hours.

  2. Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220 degrees C/ 200 degrees C fan-forced. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and ½ 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 minutes until golden brown and firm in the middle. Leave to cool a little, then serve in wedges. 

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