Smokin’ Corn, Chorizo and Pepper

INGREDIENTS (MAKES: 11)

◆ 115g gluten-free self-raising flour

◆ ½tsp bicarbonate of soda

◆ 150g polenta or fine cornmeal

◆ 1 medium egg, beaten

◆ 225ml buttermilk

◆ 50g butter or margarine, melted

◆ 100g cooked sweetcorn kernels

◆ 100g chorizo, finely chopped

◆ 50g picante red peppers, drained and chopped

◆ 150ml carton soured cream

◆ Tortilla chips and sliced picante pepper to garnish

1

Preheat the oven to 190˚C (170˚C Fan Oven, Gas Mark 5). Line an 11-cup muffin tin with paper muffin cases. Sift the flour, polenta and bicarbonate of soda into a bowl.

2

Make a well in the centre and add the egg, milk and melted butter. Gradually mix together to form a smooth batter, and fold in the sweetcorn, chorizo and chopped peppers.

3

Divide between the cake cases, smooth the tops and bake for 20min until lightly golden and firm to the touch. Transfer to a wire rack to cool.

4

To serve, spoon a dollop of sour cream on top of each and garnish with tortilla chips and sliced pepper.

219 Calories per cake