Chilli and pepper corn bread

Yet another adaptation from the very good Food Intolerance Management Plan book - I didn't have the exact blend of flours specified, so improvised, with good results. This is very rich, with a real cheesy flavour, and the chilli and pepper add a bit of a kick and some contrasting moisture. I added some gouda as I ran out of parmesan, but the recipe asks for parmesan only.

Ingredients:

130g fine maize meal

105g Doves Farm white self-raising flour

3 tablespoons amaranth flour

3 tablespoons corn flour

2 heaped tsp baking powder

1 heaped tsp bicarbonate of soda

1/2 tsp xanthan gum

1tsp salt

1 tsp olive oil

2 eggs

250ml milk alternative (I used coconut milk and actually added more towards the end when I found that my dough was a bit dry)

1/2 tsp chilli flakes (original recipe states 2 fresh chillies, which might taste nicer)

1/2 red pepper, cut into small pieces

100g grated parmesan

20g grated gouda (as I ran out of parmesan - original recipe asks for 120g of parmesan only)

Sift the maize meal, flours, raising agents and salt into a bowl a few times to mix. Whisk the eggs, and add the milk, oil, chilli, diced red pepper and most of the cheese(s). Add the wet ingredients to the dry ingredients and mix. Pour into a greased, lined loaf tin and sprinkle with remaining cheese. Bake in a preheated oven at 180C for 35-40 minutes-ish. Check if ready with a fork. Leave in the oven to cool for a bit, take out and cool completely. Eat (e.g. with butter or butter and marmite to accompany porridge, as a snack etc.) :-)