Gluten free Cornbread recipe
information
This is a soft bread that can be served with a spoon - hence its alternative name, spoonbread -and is popular in the USA, where corn is a staple. It makes a good side dish but is not suitable for sandwiches or toast, and is best served warm from the oven. Cornmeal (not to be confused with cornflour/cornstarch) is available from health stores, Indian grocers and some supermarkets.
ingredients
1 tbsp sugar
1/4 tsp salt
3 tsp gluten-free baking powder
160 g (6 oz) 1 1/2 cups cornmeal
50 g (2 oz) 1/2 cup rice flour or ground rice
1 egg
300 ml (1/2 pint) 1 1/4 cups skimmed milk
1 tbsp sunflower oil
1/4 tsp salt
3 tsp gluten-free baking powder
160 g (6 oz) 1 1/2 cups cornmeal
50 g (2 oz) 1/2 cup rice flour or ground rice
1 egg
300 ml (1/2 pint) 1 1/4 cups skimmed milk
1 tbsp sunflower oil
method
1. Preheat the oven to 425°F (220°C) gas mark 7.
2. Put the sugar, salt, baking powder, cornmeal and rice flour into a bowl and stir to combine.
3. Beat the egg with the milk in a basin and stir in the oil. Add to the cornmeal mixture and stir well until you have a smooth batter.
4. Pour into a 23 cm (9 in). pie dish that has been well greased with sunflower oil and bake on the top shelf of the oven for 30 to 35 minutes, until beginning to brown.
5. Serve straight from the oven in large spoonfuls or cut into wedges.
2. Put the sugar, salt, baking powder, cornmeal and rice flour into a bowl and stir to combine.
3. Beat the egg with the milk in a basin and stir in the oil. Add to the cornmeal mixture and stir well until you have a smooth batter.
4. Pour into a 23 cm (9 in). pie dish that has been well greased with sunflower oil and bake on the top shelf of the oven for 30 to 35 minutes, until beginning to brown.
5. Serve straight from the oven in large spoonfuls or cut into wedges.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
