CHILLI CORN BREAD

This corn bread is naturally gluten free and tastes great served with soup or stew.

SERVES 6

Preparation time: 15 minutes | Cooking time: 30 minutes

• 200g/7oz polenta

• 285ml/10fl oz buttermilk

• 25g/1oz butter

• 1 red chilli, deseeded and finely chopped

• 1 tsp baking powder

• ¼ tsp bicarbonate of soda

• 50g/1¾oz frozen sweetcorn, defrosted

• 2 large eggs, beaten

• 1 tsp salt

1. Preheat your oven to 200C/180C fan assisted/gas mark 6. Grease a 30cm (12in) cast iron skillet or a 20cm (8in) square or round pan, and set it aside.

2. In a large bowl, place the polenta, salt and bicarb, and stir to combine.

3. In a separate bowl, mix the eggs, butter and buttermilk. Whisk to combine well.

4. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin.

5. Pour the mixture into the prepared pan. Bake for 20-30 minutes, or until lightly golden brown on top, and a toothpick inserted in the centre comes out clean.

6. Slice and serve.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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