Gluten-free Cooking for Kids
User login
Cornbread
An American favourite, this can be used for breakfast served with butter and jam, or to make sandwiches. You can also use it to make a delicious stuffing. Cornbread freezes well too. I like to keep a few pieces wrapped in tin foil in the freezer. Put the parcel straight from the freezer in a hot oven and you will have warm toasted cornbread ready for breakfast in about 15 minutes.Yield
Preparation time
Ingredients
Directions
Preheat oven to 240 C or hottest setting. Melt the butter and leave to cool. Dip a pastry brush in the melted butter and lightly grease a 22 cm square tin. Combine the gluten free flour, corn meal, salt, sugar and baking powder in a large bowl. Make a well in the centre. Add the eggs and the milk and yoghurt. With a fork, stir to combine. Add the melted butter and mix through gently until just combined. Pour the mixture into the prepared tin. Bake for 15 minutes or until a wooden skewer inserted in the centre comes out clean. Leave to cool in the tin for a few minutes then cut into squares and serve.
Notes
Note: The type or brand of polenta used can give you very different batters. If the batter seems very thick and reluctant to pour out of the bowl, add a little more milk. If the batter seems very liquidy, add a little more polenta. The ideal consistency should be like a thick cake batter
