I got this recipe from Catherine’s Family Kitchen cookery programme. I have to admit I made a bit of a bags of it. I didn’t cook it for long enough. It was a bit eggy but in saying that it was still quite nice, so I will definately give it another go and cook it for longer. The trick apparently to check whether or not it is cooked is to put a skewer into it and if it comes out clean then it’s cooked. I did that but I stupidly did it at the edges and not in the middle. So lesson learned.
Catherine talked about adding some fried onion and cheese to the recipe. I might try that next time around.
3 tbsp butter
150g self-raising flour
2 tsp baking powder
1 tsp salt
1 tbsp caster sugar
½ tsp freshly ground black pepper
150g polenta (cornmeal)
2 eggs, lightly beaten
1 red chilli, seeded and finely chopped
Preheat the oven to 180°C/Fan 160°C/Gas 4.
Line a 900g (2lb) loaf tin with parchment paper.
Melt the butter in a saucepan and set aside.
Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well.
Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.
Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean.
Remove the loaf from the tin and place on a wire rack to cool.