Makes 16 squares
Preparation time 5 minutes, Cooking time 30–35 minutes
Ingredients:
3 tablespoons olive oil, plus extra for greasing
150 g (5 oz) rice flour
150 g (5 oz) polenta
1 teaspoon salt
2 teaspoons gluten-free baking powder
1 tablespoon caster sugar
3 tablespoons grated Parmesan cheese
handful of fresh herbs, chopped
1 red chilli, deseeded and finely chopped
2 eggs, beaten
300 ml (½ pint) buttermilk
Method:
Grease a 20 cm (8 inch) square cake tin with olive oil.
Sift together the flour, polenta, salt and baking powder into a large bowl. Stir in the sugar, Parmesan, herbs and chilli.
Mix together the oil, eggs and buttermilk in a separate bowl, then pour into the dry ingredients and gently stir until combined.
Pour the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30–35 minutes until golden. Transfer to a wire rack and leave to cool, then cut into 16 squares. The bread is best eaten on the same day.
For bacon & sweetcorn bread, stir a drained 200 g (7 oz) can sweetcorn and 6 grilled chopped bacon rashers into the dry ingredients and continue as for Chilli corn bread. Calories per square 150
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| chilli corn bread |
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