Perfect with a bowl of chilli or soup, this corn bread is easy to make and considering that it’s gluten free, pretty close to the real thing!
For the cheese I just use what hard cheese is needing used up in the fridge, a mixture is fine too, this one had cheddar and mozzarella!
Leftovers are great toasted under the grill with an egg on top for breakfast the next day!
Makes a 32x25cm loaf.
300g fresh corn kernels or frozen at room temperature
150g grated cheese
3 jalapeños, deseeded and diced finely
300g masa lista
160g gluten free plain flour
1 tablespoon gluten free baking powder
1 teaspoon bicarbonate of soda
100mls vegetable oil
Preheat the oven to 220 degrees centigrade.
Pour the oil into a heavy duty, non stick roasting tin.
Once the oven is up to temperature, pop the roasting tin in to heat.
While that’s in the oven prepare the other ingredients.
In one bowl, combine the sweetcorn, cheese, jalapeños, masa lista, GF plain flour, baking power, bicarbonate and salt.
In a jug, whisk the egg and then add the buttermilk and milk, whisk well.
Pour the wet ingredients into the dry and stir well.
Once the pan is very hot in the oven, take it out and pour the hot oil into the batter, mix well.
Pour the batter into the tin, spread out if needed and return the tin to the oven.
Bake for 10 minutes and then reduce the heat to 200 degrees centigrade.
If the bread is browning too quickly, cover the it loosely with foil.
Bake for 30minutes.
Allow to cool a little in the tin before serving.