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Home Food & Recipes

Gluten-free chilli cornbread

Easy to make and best eaten fresh from the oven.
4-6
20M
30M
50M

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.

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Ingredients

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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