Cornbread With Fresh Corn, Jalapeños And Cheese

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.

Ingredients

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

salt

2 eggs

500mls buttermilk

450mls milk

100mls vegetable oil

Method

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.

Chicken Meatballs with Hidden Veggies

A great way to use fresh tomatoes, spinach and sweetcorn!

I really like the idea of minimal washing up so do consider cooking the onion and the reusing the pan for the meatballs, think of it as added flavour!

For my gluten free option, I bake a potato while the meatballs are cooking and have a potato topped with the sauce and meatballs.

Serves 6.

Ingredients

3 tablespoons oil

4 onions , diced

3 cloves garlic, chopped

2 tablespoons fresh coriander

2 tablespoons fresh chopped dill

1 teaspoon chilli flakes

500g minced chicken

250g sweetcorn kernels, fresh or frozen

salt and pepper

SAUCE

5 anchovies in oil, drained

pepper, freshly ground

5 large tomatoes, deseeded and diced

50g baby spinach leaves

100g mozzarella, grated

Method

Preheat the oven to 190 degrees Centigrade.

In a large frying pan, heat the oil and add the onions, cook until soft and beginning to colour, add the garlic and cook for 2 minutes.

Spoon 1/4 of the onion mix into a large bowl and set aside to cool.

Add the anchovies to the remaining onions and cook for 1 minute, add the tomatoes.

Spoon the mix into an oven proof dish. Keep the pan on the stove to cook the meatballs.

Once the onions in the bowl have cooled, add the fresh coriander and dill, chilli flakes, chicken, sweetcorn and seasoning, mix well.

Heat the pan to medium high.

Form the meat into meatballs and quickly fry them on all sides to colour them.

Sprinkle the spinach over the tomato mixture and spoon over the meatballs.

Top with the grated cheese and bake, covered, in the oven for 35-45 minutes until the meatballs are fully cooked and then bake, uncovered for 10-15mins to allow the cheese to brown.

To serve, top some hot cooked pasta with a handful of baby spinach, the sauce from the meatballs and then the meatballs themselves.