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