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Spicy cornbread
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Ingredients:
  • Melted butter, to grease
  • 2.30 gm olive oil
  • 1 large red capsicum, halved, deseeded, finely chopped
  • 2.50 gm ground cumin
  • 170g (1 1/4 cups) gluten-free self-raising flour (Orgran brand)
  • 140g (3/4 cup) cornmeal (polenta)
  • 4.00 gm baking powder (Ward's brand)
  • 1.20 gm salt
  • 1 125g can corn kernels, drained, rinsed
  • 20.00 ml pickled sliced jalapenos, drained, finely chopped
  • 20.00 ml fresh coriander leaves, finely chopped
  • 250ml (1 cup) buttermilk
  • 40g (2 tbsp) butter, melted, cooled
  • 1 egg, lightly whisked
Instructions:
  • Grease an 8 x 21cm loaf pan by brushing it with melted butter.
  • Preheat oven to 220°C. In a non-stick frying pan over medium-high heat, sauté capsicum in oil for 5 minutes until tender. Stir in cumin and cook for 1 minute until fragrant. Allow to cool for 5 minutes.
  • In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Stir in the corn kernels, jalapenos, coriander, and capsicum. Add the buttermilk, melted butter, and egg. Mix everything together using a wooden spoon until fully combined.
  • Transfer the mixture into the pan and level it with a spoon. Bake it in the preheated oven for 30-35 minutes or until a skewer comes out clean when inserted in the center of the loaf.
  • After baking, allow the dish to rest for 5 minutes before gently transferring it to a wire rack. Let it cool for 15 minutes. Enjoy warm or at room temperature.

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