Gluten Free Chilli Cornbread Recipes

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GLUTEN-FREE CHILLI CORNBREAD



Gluten-free chilli cornbread image

Golden polenta and frozen sweetcorn make a deliciously different alternative to your regular loaf - best eaten fresh from the oven

Provided by Helen Barker-Benfield

Categories     Side dish, Snack

Time 50m

Number Of Ingredients 8

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

Steps:

  • 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. Take off the heat, tip half into a large bowl and add the buttermilk. Stir well, cover and leave to soak for 2-3 hrs.
  • Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220C/200C fan/gas 7. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta mixture. (Don't wipe out the frying pan - the slick of butter will ensure the bread doesn't stick.)
  • Put the pan back on the heat and turn up the temperature. Pour the mixture into the pan - it should sizzle as it hits it, like a Yorkshire pudding. Put the whole pan in the oven and bake for 15-20 mins until golden brown and firm in the middle. Leave to cool a little, then serve cut into wedges.

Nutrition Facts : Calories 200 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

GLUTEN-FREE CORNBREAD



Gluten-Free Cornbread image

I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Provided by Bethany Bowers

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 ¼ cups white cornmeal
½ cup white sugar
¼ cup gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
1 cup milk
¼ cup butter, melted
1 egg
1 (14.75 ounce) can cream-style corn

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
  • Mix cornmeal, sugar, flour, and baking powder together in a bowl.
  • Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g

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