Gluten-free Chilli Cornbread’s a good recipe if gluten-free or less wheat’s needed due to an allergy to gluten or because of a diet but bread’s appreciated to go with a meal. It’s very easy as no yeast and no wheat flour’s used.
Serves 4-6; Prep Time: 20 mins+2hrs soaking; Cook: 30-40 mins
- 200 g polenta or fine ground cornmeal
- 284 ml buttermilk
- 25 g unsalted butter
- 1 large red chilli, deseeded, finely chopped
- 1 tsp gluten-free baking soda
- ¼ tsp bicarb. of soda
- 50 g corn (defrosted if frozen or drained if canned)
- 2 large eggs, beaten
- Lightly toast polenta in a dry frying pan for 3-4 mins, stirring to ensure even cooking, till polenta has heated thru, is fragrant and small patches starts to turn golden brown.
- Take off heat, tip half into a large bowl and add buttermilk.
- Stir well, cover and leave to soak for 2-3 hrs.
- Melt butter in an 25cm ovenproof or cast-iron frying pan (or melt butter in an 25cm ovenproof casserole dish in microwave at 30seconds interval till melted).
- Heat oven to 220C or 200C fan.
- Stir melted butter and remaining ingredients, including the rest of toasted polenta and ½ tsp salt, into buttermilk and polenta mix. (Don’t wipe out pan or casserole dish 0 slick of butter will ensure bread doesn’t stick.)
- Put pan back on heat (or put dish into oven to warm up) and turn up heat.
- Pour mixture into pan (or remove dish carefully from oven and pour mixture into dish). It should sizzle as it hits it, like a Yorkshire pudding.
- Put whole pan or dish in oven. Bake for 15-20 mins till golden brown and firm in the middle.
- Leave to cool a little and serve cut into wedges.
It’s best eaten super-fresh and ideal to make at home. Although, I think my cornbread was a little on the dry-side.
Serve with a slow-cooked casserole and fresh salad. Mine’s served with chicken curry and tomato-corn salad.
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