Hot Havana Cornbread (gluten free)

A spicy gluten free cornbread that is both sweet and spicy.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Vegetable oil or spray for greasing the cupcake tins
• 275 grams Harina Pan Dulce
• 75 grams Plantain flour
• 2 teaspoons baking soda
• 1 tablespoon chopped parsley, chopped fine
• 2 teaspoons onion salt
• 1 teaspoon Tropical Sun scotch bonnet pepper sauce
• 80 grams parmesan cheese
• 1 free range egg
• 150 ml milk
• 425 ml buttermilk or thinned yogurt

Method

1. Heat over to 200C/180C fan/gas 6.
2. Lightly oil a non-stick tin or cupcake tins
3. Put cornmeal, baking soda, flour, parsley, peppers, onion salt and cheese in a bowl.
4. In separate bowl, combine egg, milk and buttermilk.
5. Pour liquid mixture into dry ingredients.
6. Blend and then spoon into tins or cupcake moulds.
7. Top with more cheese and bake in a rectangular tin for 25 - 30 minutes or in cupcake tins for 18 - 23 minutes.

Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

See also

• Caribbean corn bread

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