Chilli corn bread
Ingredients
- 3 tablespoons olive oil plus extra for greasing
- 150 g rice flour
- 150 g polenta
- 1 teaspoon salt
- 2 teaspoons gluten-free baking powder
- 1 tablespoon caster sugar
- 3 tablespoons grated Parmesan cheese
- handful of fresh herbs chopped
- 1 red chilli deseeded and finely chopped
- 2 eggs beaten
- 300 ml ½ pint buttermilk
Instructions
- Grease a 20 cm (8 inch) square cake tin with olive oil.
- Sift together the flour, polenta, salt and baking powder into a large bowl.
- Stir in the sugar, Parmesan, herbs and chilli.
- Mix together the oil, eggs and buttermilk in a separate bowl, then pour into the dry ingredients and gently stir until combined.
- Pour the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30–35 minutes until golden.
- Transfer to a wire rack and leave to cool, then cut into 16 squares.
- The bread is best eaten on the same day.
Notes / Tips / Wine Advice:
For bacon & sweetcorn bread,
stir a drained 200 g (7 oz) can sweetcorn and 6 grilled chopped bacon rashers into the dry ingredients and continue as for Chilli corn bread. Calories per square 150Nutritional Information
Calories: 115 kcal
