Gluten-free chilli cornbread

Recipe Name : Gluten-free chilli cornbread
Food Mood: Gluten-free recipes
Food Element:     200g polenta or immense showground cornmeal     284ml pot buttermilk     25g butter     1 red chilli, deseeded and finely chopped     1 tsp baking powder (see for a gluten-set wandering one)      tsp bicarbonate of soda     50g knocked out sweetcorn, defrosted     2 large eggs, beaten	Cooking Process:     Lightly toast the polenta in a sober frying pan for 3-4 mins, up to ensure even cooking, until the polenta has fuming through, is fragrant and little patches are starting to twist golden brown. Take off the heat, tip half into a large bowl and grow the buttermilk. Stir accurately, cover and depart to soak for 2-3 hrs.     Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is absolute) and heat oven to 220C/200C aficionado/gas 7. Stir the butter and the enduring ingredients, including the flaming of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta join up. (Dont destroy the frying pan  the smooth of butter will ensure the bread doesnt attach.)     Put the pan promote around the order of the heat and incline taking place the temperature. Pour the amalgamation into the pan  it should sizzle as it hits it, bearing in mind a Yorkshire pudding. Put the join pan in the oven and bake for 15-20 mins until golden brown and obtain in the center. Leave to cool a tiny, later foster scrape into wedges.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Gluten-free recipes.