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.

wheat free apple lemon cake

As part of my new regime I am not eating wheat. It's annoying, but it seems to be helping my breathing, so I am giving it a go.

I've already cooked quite a bit without wheat, for family and friends, so at least it hasn't been a shock to the cooking system. I do buy gluten free flour, for convenience, but it's quite expensive, and I resent the price difference, so I've now bought a large bag of fine cornflour and a matching bag of rice flour. I already had a bag of grits, or polenta flour, not sure why, as I hate polenta. I love lemon cake, so I came up with this recipe.

I'm about to go on about my logic for putting this recipe together. I'm no Heston B and it may be seriously flawed, in scientific terms. You might do me a favour by not reading this bit, in case I expose my ignorance, also you may not find it useful or interesting. You'll make up your own mind, whatever I write. The demerara sugar is intended to open up what's likely to be a close-textured cake. Another way would be to separate the eggs and whip the whites up, this might result in a cake that doesn't keep well at all. The topping/puree is a way of giving moisture to would be a very dry cake otherwise.  

I think I've spent enough time exposing my internal debate. The point of the recipe is to make something tasty to eat. So now I'll just knuckle under.

apple lemon cake

topping:

1 cup/mugful apple puree

3 tbsp dark brown sugar

zest of one lemon

1 cox's apple

handful of coarse cornmeal

cake:

100g rice flour

100g fine cornmeal

200g demerara sugar

200g margarine or butter

juice of one lemon

3 eggs

1tsp baking powder

• line your cake tin with non-stick baking paper
  

• set oven to gas mark 5 /375 F / 190 C moderately hot
  

• 9"/20cm round cake tin or a 10"/23cm long loaf-type cake tin
  

• put the apple puree in a pan over a low heat, stir in three heaped spoonfuls of dark brown sugar, stir until the mixture bubbles, take off the heat and add the zest of one lemon. 
  
• set aside to cool
  

• while apple puree mixture is cooling 
  
• wash one cox's apple, remove core and cut into thin slices
  

• pour apple puree mixture into lined tin, spreading to cover base
  
• sprinkle some coarse polenta evenly
  
• spread sliced apple evenly over the apple puree mixture
  

• beat the fat and sugar together until blended
  
• add the eggs and beat together until blended
  
• add the flours and baking powder and beat until blended
  
• beat in the juice from one lemon
  

• pour the cake mixture into the lined tin
  
• spread mixture out to make it level

• put mixture into preheated oven, cook for 40minutes
  

• insert skewer/sharp knife into cake - if it comes out clean, the cake is cooked
  

• leave to cool on rack for 10 minutes
• turn out the cake onto a plate - for safety, put the plate over the cake and turn it holding the plate and tin in a kind of sandwich
• lift the tin off and gently lift the baking parchment off - have a knife or spatula handy and ease any topping sticking to the paper back onto the cake

• eat hot or cold 

If you cook much you'll do what we all do. You read a recipe and decide to give it a go. You know you haven't got all the ingredients, so you think you'll just substitute a few things. Feel free, not that you need my permission. I'll be doing the same, and it's my recipe! I've already thought of a few changes... ...

use more apple - it'll make it wetter, and slices will fall apart more: live dangerously

forget the apple - you could use jam, thin it a bit with water and still use the coarse cornmeal, I wouldn't forego the lemon zest

use lemon curd - with or without the apple, still use the cornmeal