Jewelled cornbread
This is a deliciously moist, colourful loaf full of late summer vegetables It makes an excellent alternative to bread for anyone who is gluten-free. In the autumn you can replace the sweet potato with squash.
SERVES 8–102 tablespoons olive oil
1 red onion, finely chopped
300g sweet potato, diced
1 red pepper, diced
2 cloves of garlic, crushed
110g gluten-free flour
2 teaspoons baking powder
110g polenta
50g ground almonds
110g butter
4 large eggs, beaten
80g sweetcorn kernels
5 halves of sun-dried tomato, chopped
50g strong Cheddar, grated
A small bunch of mixed herbs such as parsley, basil and thyme
Salt and freshly ground black pepper
Preheat the oven to 180˚C (160˚C fan). Line a 1-litre loaf tin with baking parchment.
Put the oil into a large frying pan set over a medium heat and add the onions, sweet potato and red peppers. Stir well and cook for about 10 minutes until they begin to soften. Stir in the garlic and cook for another minute. Set aside to cool.
Using a food processor, whizz together the flour, baking powder, polenta, ground almonds and butter until they resemble fine breadcrumbs (or rub in by hand). Add the eggs and mix to a smooth batter. Fold in the sweetcorn, sun-dried tomatoes, cooked vegetables, cheese, herbs and a good seasoning of salt and pepper.
Spoon the mixture into the prepared tin and bake in the oven for about 50 minutes, until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
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Electric For best results, keep the steam vent closed.
Wood-fired The oven dial should be at the lower end of hot.
Recipe from my book Summer