This has got to be, hands down, the easiest and most delicious cornbread I have ever made and eaten! Sweetened with honey, it’s probably best suited to eating as is rather than dipped into stews. The honey makes it lovely and chewy on the edges, whist the interior remains light. I used a polenta that was perhaps not ground fine enough, so the bread is a little grainy. If you can find a more ‘meal’ type grind, go with that.
(makes 1 x 20cm x 20cm square tin)
1 cup gluten free cornmeal
3/4 cup gluten free plain flour
1/2 teaspoon of xantham gum if your flour blend doesn’t already have it
Generous pinch salt
1.5 teaspoons baking powder
3 tblspns olive oil
1/2 cup honey
3/4 cup milk
- Grease and line a 20x20cm square baking tin and preheat the oven to 180 degrees.
- In a medium mixing bowl, add the cornmeal, flour, baking powder, salt and gum (if using).
- Mix well to combine.
- Make a well in the centre and add the liquid ingredients – egg, honey, oil, milk.
- Mix well.
- Pour into the baking dish and cook for around 25 to 30 minutes.
- Allow to cool for 5 minutes in the tin before turning onto a wire rack to cool completely.
- Store in an airtight container in the fridge for up to a week.
- This bread can be frozen.
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