Gluten-free chilli cornbread - Master recipes
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....
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Ingredients
- 200g polenta or fine ground cornmeal -
- 284ml pot buttermilk -
- 25g butter -
- 1 red chilli , deseeded and finely chopped -
- 1 tsp baking powder (look for a gluten-free one) -
- ¼ tsp bicarbonate of soda -
- 50g frozen sweetcorn , defrosted -
- 2 large eggs , beaten -
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