Gluten Free Cornbread With a Little Chilli..!

Hope you enjoy! Good luck from Bev

Ingredients:

1 tablespoon sugar,1/4 tspoon salt,3 tspoons g/free baking powder,
6oz polenta {cornmeal},2oz rice flour,1 egg,1 1/4 cups skimmed milk
{or rice milk which I have to use because of allergy to milk},1 tablespoon sunflower oil.1 tablespoon minced chilli!

Method:

Pre-heat oven to 220 deg C.
Put sugar, salt, baking powder, polenta and rice flour into bowl. Stir till combined. Beat egg with milk in a bowl and stir in the oil. Add to dry ingredients, stir well till smooth, batter then add in the chilli!
Pour into a 23cm pie dish or cake tin that is oiled. Bake on top shelf of oven for 30-35 mins or till browned.
Lovely hot and cut into wedges, but also keeps well for a few days wrapped in paper and kept in airtight container.