Posted on November 07 2018
A lovely golden cornbread that you can whip up in a flash. Great with juicy dishes for sopping up the flavours. Try adding some grated veggies and make cornbread muffins.
GLUTEN-FREE \ SERVES 4-6
- 1/2 cup (75g) cornmeal (polenta)
- 1/2 cup (100g) GF flour
- 1 tablespoon (5g) flax meal
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup (75g) melted butter
- 250ml milk
- 2 eggs
Preheat oven to 1800C Line a 10cm x 22cm loaf tin with baking paper.
Place the dry ingredients in a bowl.
Whisk the melted butter, milk and eggs. Add to the dry ingredients and mix well.
Spoon batter into loaf tin and bake for approx 40 minutes.