Spicy cheese cornbread
Serves: 9
Prep time: 20 minsTotal time: 
Recipe photography by Ant Duncan
Spicy cheese cornbread
This American-style (mildly) spicy cheddar cornbread is a quick and easy side that’s perfect served with soup, chilli con carne, fried chicken or even just for mopping up sauce
Serves: 9
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
318Kcal
Fat
17gr
Saturates
10gr
Carbs
32gr
Sugars
7gr
Fibre
1gr
Protein
9gr
Salt
1.4gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 175ml milk
- 1 tbsp lemon juice
- 150g gluten-free plain flour
- 150g fine polenta or cornmeal (ensure gluten-free)
- 50g light brown sugar
- 1 tsp bicarbonate of soda
- ½ tsp xanthan gum
- 1 tsp fine sea salt
- ½ tsp smoked paprika
- ½ tsp cayennepepper
- 2 medium eggs, beaten
- 100g butter, melted and cooled, plus extra to grease
- 75g sweetcorn, tinned or defrosted
- 125g extra-mature cheddar cheese, grated
Step by step
- In a jug, combine the milk and lemon juice and allow to rest for 5-10 minutes. It should become a little lumpy – that’s when you know it’s ready to use! Grease and line a 20-21cm square baking tin.
- In a large mixing bowl, add the flour, polenta, sugar, bicarb, xanthan gum, salt, smoked paprika and cayenne pepper. Stir until well combined.
- Add the beaten eggs, melted butter and the milk mixture to your dry ingredients and stir until it reaches a smooth, thick consistency. Once it reaches this point, stop! Make sure you don’t overmix it.
- Add the sweetcorn and two-thirds of the grated cheese, then fold in until evenly dispersed. Transfer the batter to the prepared tin. Sprinkle over the remaining grated cheese, cover the tin loosely with a clean tea towel and allow to rest for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6 towards the end of this time.
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Bake for 20 minutes until lovely and golden, and a skewer inserted into the cornbread comes out clean. Transfer to a wire rack to cool for 10-20 minutes then cut into squares and enjoy warm with butter, or alongside soup or a stew.To storeOnce fully cooled, store the cornbread in an airtight container (or freeze) and microwave to refresh.
