Spicy cornbread

Recipe: Spicy cornbread


  • Melted butter, to grease
  • 1/2 tsp olive oil
  • 1 large red capsicum, halved, deseeded, finely chopped
  • 1 tsp ground cumin
  • 170g (1 1/4 cups) gluten-free self-raising flour (Orgran brand)
  • 140g (3/4 cup) cornmeal (polenta)
  • 1 tsp baking powder (Ward’s brand)
  • 1/2 tsp salt
  • 1 125g can corn kernels, drained, rinsed
  • 1 tbspickled sliced jalapenos, drained, finely chopped
  • 1 tbs fresh coriander leaves, finely chopped
  • 250ml (1 cup) buttermilk
  • 40g (2 tbs) butter, melted, cooled
  • 1 egg, lightly whisked


  1. Brush an 8 x 21cm (base measurement) loaf pan with the melted butter to grease.
  2. Preheat oven to 220°C. Heat oil in a non-stick frying pan over medium-high heat. Add capsicum and cook, stirring, for 5 minutes or until capsicum is tender. Add cumin and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool slightly.
  3. Combine the flour, cornmeal, baking powder and salt in a large bowl. Add the corn kernels, jalapenos, coriander and capsicum mixture, and stir until well combined. Add the buttermilk, melted butter and egg, and use a wooden spoon to mix until well combined.
  4. Pour into prepared pan and smooth surface with the back of a spoon. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  5. Remove from oven and stand for 5 minutes before turning onto a wire rack. Set aside for 15 minutes to cool slightly. Serve warm or at room temperature.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)