If you’re after a quicbread in a hurry, especially one to mop-up gravy or sauces then an American-style cornbread might be just what you want. This one is leavened with baking powder and spiced with a jalapeño chilli.
Prep time 20 minutes/Cook time 30 minutes/Serves 4-6 (+3 hours soaking)
Ingredients:
200g (7 oz) polenta or fine ground cornmeal
284ml (10 oz) pot buttermilk
25g (1 oz) butter
1 jalapeño chilli, finely chopped
1 tsp baking powder (look for a gluten-free one)
¼ tsp bicarbonate of soda
50g (2 oz) frozen (or tinned) sweetcorn
2 large eggs, beaten
Method:
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.
Melt the butter in a 25cm 10 in) ovenproof frying pan or skillet (a cast-iron one is ideal) and heat oven to 220C (200C fan/430F/gas mark 7). Stir the butter and the remaining ingredients, including the remainder 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.)
Return the pan to the heat and increase the heat. Pour the mixture into the pan – it should sizzle as it hits it, like a Yorkshire pudding. Transfer the pan to your pre-heated oven and bake for 15-20 mins until golden brown and firm in the center.
Remove from the oven, set aside to cool slightly, then serve as an accompaniment cut into wedges.
