Chilli for a crowd
Make a big batch of Mexican chilli con carne to keep hungry guests happy - this recipe serves 12-14
Gluten-free chilli cornbread
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs soaking
- More effort
- Serves 4 - 6
Skip to ingredients
- 200g polentaor fine ground cornmeal
- 284ml pot buttermilk
- 25g butter
- 1 red chillideseeded and finely chopped
- 1 tsp baking powder(look for a gluten-free one)
- ¼ tsp bicarbonate of soda
- 50g frozen sweetcorndefrosted
- 2 large eggsbeaten
Nutrition: per serving (6)
- kcal200
- fat6g
- saturates3g
- carbs29g
- sugars3g
- fibre1g
- protein7g
- salt1g
Method
step 1
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.
step 2
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.)
step 3
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.
