Special Diet

Crispy Cornbread

cook 30 mins
Tags: Gluten free
  • 15 g (½ oz) lard
  • 15 g (½ oz) butter, melted
  • 1 tablespoon vegetable oil
  • 2 spring onions, diced
  • 1 red chilli, deseeded and diced
  • 125 g (4 oz) sweetcorn
  • 150 g (5 oz) polenta or cornmeal
  • 15 g (½ oz) plain gluten-free flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch of salt
  • 2 teaspoons caster sugar
  • 1 egg, beaten
  • 175 ml (6 fl oz) buttermilk
  • Grease a 20 cm (8 inch) round cake tin with the lard and place in a preheated oven, 200°C (400°F), Gas Mark 6, to heat.
  • Place the butter and oil in a frying pan over a medium heat, add the spring onions, chilli and sweetcorn and cook for 1 minute, then remove from the heat.
  • In a large bowl, sift together the polenta or cornmeal, flour, baking powder, bicarbonate of soda, salt and sugar. Make a well in the centre.
  • Beat together the egg and buttermilk, then pour into the well and gradually bring the mixture together with a fork.
  • Stir in the spring onion mixture.
  • Remove the cake tin from the oven and pour in the corn mixture. Return to the oven and bake for 20–23 minutes, until golden.
  • Cool on a wire rack and cut into wedges to serve.
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