Chilli and rosemary cornbread

IMG_2572This is just super! No yeast, no kneading and still out comes a hearty bread great for dipping, dunking and accompanying. It happens to be gluten free if you use gluten-free baking powder and you can swap to almond milk to make it dairy free too. Another great from the River Cottage books by Huge Fearnley-Whittingstall.

To make 8-10 chunks:

300g fine cornmeal

3 tsp baking powder

1 tsp salt

2 large eggs

300ml milk

2 tbsp rapeseed oil

2 chillies, finely sliced

2 or 3 sprigs of rosemary, chopped

Line or grease a baking tin around 20cm square and set your oven to 190C. Tip the cornmeal, baking powder, salt, rosemary and chilli into a large bowl and mix. Combine the eggs, milk and oil in another bowl. Pour the milk mixture into the cornmeal and stir until everything is well mixed. It should look like a runny batter. Tip this into your prepared baking tin, spreading out into the corners and smoothing on top. Pop into the oven and bake for 35 minutes, turning halfway to ensure an even colour. When it is a lovely golden brown on top, transfer to a cooling rack and leave to cool if you can bear it. Cut into chunks and enjoy. It is lovely just dipped into olive oil and balsamic vinegar or I’m sure would be brilliant on the side of a good soup or stew.

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