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Spicy cornbread

Spicy cornbread


Cooking Time

Preparation Time : 10

Cook Time : 50

Total Time : 60



  • Melted butter, to grease

  • 1/2 teaspoon olive oil

  • 1 large red capsicum, halved, deseeded, finely chopped

  • 1 teaspoon ground cumin

  • 170g (1 1/4 cups) gluten-free self-raising flour (Orgran brand)

  • 140g (3/4 cup) cornmeal (polenta)

  • 1 teaspoon baking powder (Ward's brand)

  • 1/2 teaspoon salt

  • 1 125g can corn kernels, drained, rinsed

  • 1 tablespoons pickled sliced jalapenos, drained, finely chopped

  • 1 tablespoon fresh coriander leaves, finely chopped

  • 250ml (1 cup) buttermilk

  • 40g (2 tablespoons) butter, melted, cooled

  • 1 egg, lightly whisked


  • 01

    Brush an 8 x 21cm (base measurement) loaf pan with the melted butter to grease.

  • 02

    Preheat oven to 220°C. Heat oil in a non-stick frying pan over medium-high heat. Add capsicum and cook, stirring, for 5 minutes or until capsicum is tender. Add cumin and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool slightly.

  • 03

    Combine the flour, cornmeal, baking powder and salt in a large bowl. Add the corn kernels, jalapenos, coriander and capsicum mixture, and stir until well combined. Add the buttermilk, melted butter and egg, and use a wooden spoon to mix until well combined.

  • 04

    Pour into prepared pan and smooth surface with the back of a spoon. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the loaf comes out clean.

  • 05

    Remove from oven and stand for 5 minutes before turning onto a wire rack. Set aside for 15 minutes to cool slightly. Serve warm or at room temperature.



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