This delicious cornbread is a great addition to the bread basket and a fantastic gluten-free staple. It’s especially good as an accompaniment to spicy soups or a chilli, but is also perfect for breakfast with just some tangy marmalade.
This quantity made one loaf in a 20cm square tin, and 12 mini muffins. if you do this remember the muffins only need half the cooking time of the loaf. If you make this quantity into one large loaf, you will need to increase the cooking time to approx. 30 minutes.
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Gluten Free Cornbread
450ml natural yoghurt
50g butter, melted
65g plain gluten free flour
1 tsp bicarbonate of soda
2 tsp salt
275g fine cornmeal
Preheat the oven to 200C / 300F / Gas 6. Grease and line the baking tin and grease the muffin tins.
Whisk the eggs in a bowl until they are frothy. Add the yoghurt and melted butter and whisk until combined.
Sift in the flour, bicarbonate of soda and salt, and stir in well.
Fold in the cornmeal, ensuring it is fully mixed in. Divide the mixture into the tins. Cook the muffins for approximately 10 minutes and the loaf for about 20 minutes. They should be slightly browned when cooked and spring back when gently pressed.