Low FODMAP recipe for 4 - 6 people, takes only 30 mins; recipe has polenta, buttermilk, butter, red chilli, baking powder, bicarbonate of soda, frozen sweetcorn and egg.
Gluten-free chilli cornbread
Course: Low FODMAP
Servings
4 - 6
servings
Prep time
20 mins
Ingredients
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Egg: 2 large eggs, beaten
- Butter: 25g butter
- Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
- Baking Powder: 1 tsp baking powder (look for a gluten-free one)
- Buttermilk: 284ml pot buttermilk
- Polenta: 200g polenta or fine ground cornmeal
- Frozen Sweetcorn: 50g frozen sweetcorn, defrosted
Directions
- 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.
