Dairy Free Southern Cornbread recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
70 g (2 1/2 oz) 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of maize flour
1 tablespoon of Gluten free baking powder
140 g (5 oz) 1 cup of quick-cook polenta (maize) or cornmeal
1 teaspoon of salt
340 ml (12 fl oz) 1 1/3 cups of apple juice
85 g (3 oz) 6 tablespoons of Dairy free margarine, melted
2 large free-range eggs, beaten
3 teaspoons of runny honey
200 g (7 oz) 1 1/4 cups of pine nuts, toasted golden brown underthe grill (broiler)
23 cm (9 inch) square, non-stick baking tin or a loaf tin, greased
70 g (2 1/2 oz) 1/2 cup of maize flour
1 tablespoon of Gluten free baking powder
140 g (5 oz) 1 cup of quick-cook polenta (maize) or cornmeal
1 teaspoon of salt
340 ml (12 fl oz) 1 1/3 cups of apple juice
85 g (3 oz) 6 tablespoons of Dairy free margarine, melted
2 large free-range eggs, beaten
3 teaspoons of runny honey
200 g (7 oz) 1 1/4 cups of pine nuts, toasted golden brown underthe grill (broiler)
23 cm (9 inch) square, non-stick baking tin or a loaf tin, greased
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Sift together the flours and baking powder in a bowl. Stir in the polenta (maize) and salt and make a well in the centre of the flour.
3. Beat the apple juice and margarine together in another bowl. Whisk together the eggs and honey in a separate bowl.
4. Add both mixtures to the flour mixture and stir thoroughly. Stir in the pine nuts and tip into the prepared tin.
5. Bake the cornbread for 30 minutes until well risen and golden brown.
6. Allow the bread to cool, then turn it out onto a wire rack to cool completely.
2. Sift together the flours and baking powder in a bowl. Stir in the polenta (maize) and salt and make a well in the centre of the flour.
3. Beat the apple juice and margarine together in another bowl. Whisk together the eggs and honey in a separate bowl.
4. Add both mixtures to the flour mixture and stir thoroughly. Stir in the pine nuts and tip into the prepared tin.
5. Bake the cornbread for 30 minutes until well risen and golden brown.
6. Allow the bread to cool, then turn it out onto a wire rack to cool completely.
serving amount
serves 8
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