Gluten free chilli cornbread
Ingredients
- 1 large egg
- 200 mL (7 fl oz (⅓ pint)) (7fl oz) Greek yogurt
- 25 g (1oz) (1 oz) butter, melted
- 150 g (5oz) (5 oz) fine cornmeal
- 25 g (1oz) (1 oz) potato flour
- 15 mL (1 level tbsp) wheat/gluten-free baking powder
- 5 mL (1 level tsp) salt
- Pinch of cayenne pepper
- 1 large red chilli, de-seeded and finely chopped
- 75 g (3oz) (3 oz) spring onions, finely sliced
- 125 g (4oz) (4 oz) sweetcorn
- 50 g (2oz) (2 oz) freshly grated Parmesan cheese
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