In our last post you were promised more corn recipes and here they are today. The first, Red Pepper Cornbread. This recipe is an outstanding favourite and can be found in a book called The Gluten, Wheat and Dairy Free Cookbook by Nicola Graimes, published in 2004 by Parragon. Here’s the recipe:

  1. INGREDIENTS
    • 1 large red pepper, deseeded and sliced
    • 2 tsp sugar
    • 175g / 6oz fine cornmeal (polenta)
    • 250ml / 9 fl oz dairy free milk
    • 115g / 4oz gluten free strong white flour
    • 2 eggs, lightly beaten
    • 1 tbsp gluten free baking powder
    • 3 tbsp olive oil, plus extra for oiling
    • 1 tsp salt
  2. METHOD
    1. Preheat oven to 200 deg. C / 400 deg F / gas mark 6. Lightly oil a 450g / 1lb loaf tin Arrange red pepper slices on the baking tray and roast in preheated oven for 35 minutes until tender and the skin begins to blister. Set aside to cool slightly, then peel away skin.
    2. Meanwhile, mix cornmeal, flour, baking powder, salt and sugar together in a large mixing bowl. Beat milk, eggs and oil together in a separate bowl and gradually add to flour mixture. Beat with a wooden spoon to make a thick, smooth, batter-like consistency.
    3. Finely chop red pepper and fold into cornmeal mixture, then spoon into the prepared tin. Bake in preheated oven for 30 minutes until lightly golden. Leave in the tin for 10 minutes, then run a knife around the edge of the tin and turn loaf out on to a wire rack to cool. To keep fresh, wrap the loaf in foil or seal in a polythene bag.

    I’ve been trying to insert a picture of this loaf, but, lacking in many techno skills it didn’t happen for me!

    The second recipe I’d like to share with you is one we had for dinner several nights ago and can be found in the book Australian Womens’ Weekly “FINGER FOOD”. Cornmeal and salmon muffins – ooohh, really quite delicious. Next time though I will remove the sugar content (2 tablespoons) as the end product was far too sweet for a savoury muffin. Here it is:

    1 cup cornmeal ½ cup G.F. self raising flour
    salt and pepper to taste 1 egg
    1 cup buttermilk (milk 1 tbsp vinegar) 2 eggs, extra
    ½ cup cream (or almond milk, soy milk) 210g can salmon, drained and
    130g can corn kernels, drained flaked

    1. Combine cornmeal, flour and sugar in bowl. Stir in egg and buttermilk, mix well. Whisk extra eggs and cream in another bowl until combined, stir in salmon and corn.

    2. Half fill large, greased, muffin pans with cornmeal mixture. Top with 1½ tablespoons salmon mixture. Repeat with remaing mixtures.

    3. Bake in moderatly hot oven for about 12 minutes or until muffins are lightly browned. Serve hot.

    Suitable to freeze, not suitable to microwave.

    That’s all for now, more recipes coming. If you are planning to be in Launceston next Saturday, 23rd July, for the National Coeliac Conference and Food Fair please come up to our Sky Ranch stall and say hello. Taste some samples also. Robin.