MEDITERRANEAN SUN-BLUSH CORNBREAD, free of common Wheat, low-cholesterol

Savoury Mediterranean Cornbread will bring a little sunshine into any household. 

 Sun-blush Tomato Savoury Cornbread with chives, artichoke hearts and chillis 
'Moist. No one flavour dominated but the corn made a good texture contrast.'

American cornbread stuffed with niblets and other flavourings are a perennial favourite.  This version adds sun-blush tomatoes, chives & chilli to make a piquant drop scone/bread/savoury muffin which will cheer up anyone missing summer. 

It's free from common wheat (though common wheat can be used) and the addition of wholemeal flour adds even more fibre.    

Cost: £2.50
Makes: 24 drop scones/pancakes or 15 slices cornbread/10-12 savoury muffins

Ingred:
   5oz/140g white spelt or other flour (replace 30g with wholemeal spelt for higher fibre)
   just under 4 1/2oz/125g polenta  
   1/2 tsp salt
   1 tbsp (yes tablespoon) baking powder

   1 oz/28g melted butter
   1 1/2oz/42g light vegetable oil (to weigh, pour into a container)
   2 med eggs
  
   4 1/2oz/125g corn niblets
   2 1/2oz/75g drained, coarsely chopped sun-blush tomatoes
   4- 6 tbsp finely chopped chives
   generous 1/2 oz/20g  coarsely grated Parmesan
   1-2 tbsp finely chopped chilli or 1 tsp chilli flakes

   generous handful finely diced artichoke hearts (no leaves) opt

Method:

1. If making drop scones, heat a large heavy-bottom frying pan over med heat and lightly grease the bottom inch inside the metal rings.
2. If making cornbread, preheat oven to 375F/190c/170fan/gas5 and line bottom of tin with a strip of greaseproof paper extending over the ends 
3. If making savoury muffins, 

   

   Savoury Muffins 

    spray muffins cups with sunflower oil or generously butter  THEN
4. Sift dry ingred into a large bowl
5. In a separate container, whisk eggs & milk & cooled fat; make a well in dry ingred & stir in liquid with a whisk or wooden spoon; don't use beaters for this 
6.  Add corn, tomatoes, artichokes if using, chives, Parmesan & chilli; stir until well mixed
7.  Rest 10-15 min
8. Drop scones:  preheat large heavy-bottomed frying pan over med heat; place 4 greased metal rings in pan; add a heaping tablespoon of mix to each one; cook gently until bubbles appear in the top of the scone and bottom is golden brown--about 4-5 mins; remove rings, flip and cook another 3-4 mins; cool on cooling rack
9. If making bread, pour into tin, bake 30-35min until golden and a skewer inserted in the centre comes out clean; run a knife around the inside of the tin and turn onto wire rack to cool.  Slice thickly.
10. Savoury muffins: fill each muffin cup almost to top; bake in centre of oven 20-25 mins or until toothpick inserted in middle comes out dry    

Comments:
'It is moister than corn bread often is. No one flavour dominated but the corn pieces made a good contrast in textures.  My only down was that I like chives and it wasn't distinct.'  Political agent

Tip: If you liked this you will also like Cornbread with Chilli & Onions   

                 More breads free from common-wheat on Nav Bar: Recipes II

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.