Pan cooked cornbread

I found this recipe in the Weber cookbook. That's the cookery book published by the manufacturer of the original kettle barbecue. It's meant to be cooked on the barby, lid off, in a cast iron skillet. I cook it in the oven, in a frying pan. I also use tinned corn, just one large tin, and I don't leave the seeds in the chilli. Thank you Mr Weber (or Ms?).  I use coarse cornmeal and gluten free bread flour, so it's a wheat free recipe. It is sweet and flavoursome and beautifully yellow, really golden. It makes a large loaf. I will try it again in a smaller pan, with two eggs, and halve rest of the ingredients, using a smaller pan, 8"/20cm, not a cake tin, because it's not heavy enough.

RECIPE

you'll need a heavy 10"/25cm pan, that can go into the oven.

set oven to medium hot

Ingredients
1 large can of sweetcorn
2 cups coarse cornmeal (polenta)
1.5 cups gluten free bread flour
2 tsps baking powder
3 eggs
1 cup milk
1 large pointy red chilli
.5 cup of marg or butter
pinch salt

Method
Combine cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt together and stir through until well mixed.
Split chilli down the middle and deseed, slice finely.
In a separate bowl whisk together the eggs, milk, chilli pepper and corn.
Mix the wet ingredients into the dry ingredients and stir to combine.
Melt the butter in a heavy 10"/23cm pan over gentle heat, swill it around and pour it into the mixture, stirring until it's well blended. Don't wipe the pan.
pour batter into the pan and level off.
Put the pan into a medium oven and cook for 25m or until a skewer inserted comes out clean. The cornbread will have shrunk away from the sides.

This bread is delicious with sour cream, or soft cheese. Of course it goes well with bbq'd meats and salads.

If you fancy it, add some roasted red pepper.

warming and cleansing soup

Feeling a bit leaden, cold ridden and not really hungry, with a stonking headache only receding when plied with paracetomol, I am avoiding milk. And eating when not hungry. So I reached midday today on mint tea alone, and as my appetite returned my thoughts turned to ginger. Fresh ginger. Very cleansing, very warming and very refreshing. I have to buy some more, as I used mine making this soup. I've just eaten it and my mouth is tingling happily.

Cooks in one pan.

Recipe

Ingredients
1 large carrot
1/2 onion
1 leek
1" ginger
2 cloves garlic
1 egg
soy sauce
1/2 tsp chilli powder
1 tsp powdered vegetable stock
three mugs of water
1 nest of fine rice noodles


Method
Put the water in a pan and bring to the boil.
Peel the carrot and slice thinly. I like to slice mine at an angle.
Slice the onion and leek.
Peel the ginger and garlic, and chop finely.
Add Veg stock to boiling water, followed by 1/2 carrot, onion and leek and 1/2 chopped ginger and garlic, cook for a minute.
Add everything else and cook for two minutes while you beat the egg together with a slosh of soy sauce and the chilli powder.
Pour egg mixture into boiling water with other ingredients, leave for a moment, then stir.

Eat. Mind your mouths it is hot.