chilli cornbread pie

To make the cornbread crust use gram flour on this chilli pie for a gluten-free dinner or party. Compared to wheat flour, gram flour contains more vitamins and minerals.

Prep: 20 mins
Cook:50 mins
Easy
Serves: 4

Ingredients

2 tsp rapeseed oil
2 red onions (320g), finely chopped
2 celery sticks (about 150g), sliced
1 tbsp hot chilli powder
1 tbsp ground coriander
1 tsp ground cumin
3 garlic cloves, finely grated
500g carton passata
2 x 400g cans three bean salad in water
2 tsp gluten-free vegetable bouillon powder
20g coriander, leaves picked and chopped
50g fine cornmeal
100g gram (chickpea) flour
1 tsp gluten-free baking powder
1 tsp hot chilli powder
1 egg
150ml bio yogurt
50ml milk
50g mature cheddar, coarsely grated
1 small red onion (about 80g), finely chopped
12 pitted Kalamata olives, roughly chopped
4 tsp balsamic vinegar
2 x 198g cans sweetcorn, drained
1 bag mixed leaf salad

chilli cornbread pie Method

Step: 1 Put the oil in a non-stick pan, heat over medium heat, and fry onions and celery for about 8 mins, stirring frequently. Mix in the spices and garlic, then spill in the passata, bean salad (together with liquid from the cans), and bouillon. Cover and gently boil for about 10 minutes, now mix in the coriander. Tip into a shallow ovenproof dish and cool a little.

Step: 2 Warm the oven to 190C/170C fan/ gas 5. Tip into a bowl cornmeal, gram flour, baking powder, and chilli powder and mix well. Whisk the egg, yogurt, and milk at once in a separate bowl, and then spill into the dry ingredients and beat to make a batter. Mix in the cheese, and then spill this over the bean chilli and bake for around 30-35 mins till the cornbread is puffed up and golden. Gather half the ingredients for the corn salad and serve with half the chilli, keeping the rest for another day. (This pie can be kept covered and chilled for four days, reheat in the microwave before serving till it piping hot).