Cheese, Tomato and Bacon Corn Bread
1 1/4 cups (150 g / 5 oz) gluten-free self-raising flour
1 tablespoon caster sugar
2 teaspoons gluten-free baking powder
1 teaspoon salt
3/4 cup (110 g / 3 1/2 oz) fine polenta (cornmeal)
1/2 cup (60 g / 2 oz) grated cheddar cheese
1 teaspoon chopped fresh thyme
100 g (3 1/3 oz) semi-dried tomatoes, finely chopped
100 g (3 1/3 oz) trimmed bacon, chopped
2 eggs, lightly beaten
1 cup (250 ml / 8 fl oz) buttermilk
1/3 cup (80 ml / 2 2/3 fl oz) olive oil
1 medium tomato, sliced
3 fresh thyme sprigs
1. Preheat oven to 180Â°C (350Â°F / Gas 4). Line a 20 cm x 10 cm (8 in x 4 in) loaf tin with baking paper.
2. Sift the flour, sugar, baking powder and salt into a bowl. Stir in the polenta, cheese, thyme, tomatoes and bacon and make a well in the center.
3. Whisk together the eggs, buttermilk and oil, pour into the well and mix until well combined.
4. Spoon the mixture into the prepared tin and decorate the top with the tomato slices and thyme sprigs. Bake for 45 minutes or until a skewer comes out clean when inserted into the center. Store the corn bread wrapped in plastic in an airtight container for up to 2 days. It is delicious toasted.