Name: Mexican cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 teaspoon light olive oil, plus 1/4 cup extra; 1 large red capsicum, finely chopped; 1 fresh large red chilli, seeded, finely chopped; 1 1/2 teaspoon ground cumin; 1 1/2 cup gluten-free bread mix; 3/4 cup polenta (corn meal); 1 teaspoon gluten-free baking powder; 1 cup buttermilk; 1 egg, lightly beaten; 125 gram can corn kernels, drained; butter, to serve

Mexican cornbread

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Makes 14 Slice

Prep

15M

Cook

40M

Total

55M

Ingredients

3 teaspoon light olive oil, plus 1/4 cup extra

1 large red capsicum, finely chopped

1 fresh large red chilli, seeded, finely chopped

1 1/2 teaspoon ground cumin

1 1/2 cup gluten-free bread mix

3/4 cup polenta (corn meal)

1 teaspoon gluten-free baking powder

1 cup buttermilk

1 egg, lightly beaten

125 gram can corn kernels, drained

butter, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Use 1 teaspoon of the oil to grease a 21x12cm (base measurement) loaf pan. Line base and 2 long sides of pan with baking paper, extending long sides for handles.

2.Heat remaining 2 teaspoons oil in a small frying pan over moderately high heat. Add capsicum, chilli and cumin; cook and stir for 5 minutes or until soft, cool.

3.Combine bread mix, polenta and baking powder in a medium bowl. Make a well at centre. Add buttermilk, extra 1/4 cup oil and egg; mix to a smooth batter. Add capsicum mixture and corn; mix well. Pour into prepared pan. Bake for 35 minutes or until golden and cooked. Cool in pan for 5 minutes, then turn onto a wire rack to cool. Slice, then serve with butter.

Serve bread warm or cold with soups and casseroles.
Note

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Ingredients

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