This gluten free recipe is a quick and versatile dish - substitute the peppers or corn for other seasonal vegetables. The buttermilk in this recipe makes for a lighter cornbread than the traditional American one. I used SuperValu essentials rectangular roasting tin (34.5 x 24 x 5.5cm). No need to line the tray, just brush with rapeseed oil.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 15 people
3earsCorn on the Cob
3 - Fresh Egg
150gGluten Free Self-Raising Flour
1 - Green Pepper
2 - Roasted Red Peppers
melted and cooled
1tbspSuperValu Fresh Thyme
Brush pan with oil.
Mix the flour, polenta, sugar, fresh corn, baking soda, baking powder, salt, thyme and paprika, if using, in a large mixing bowl.
Add the butter and buttermilk, stir well.
Then add the eggs one by one mixing well after each addition.
Pour into the baking tray and top with peppers and corn, bake for 25 minutes.
Cool in tray then cut into squares making sure each slice includes peppers and corn.