Lunch | Dinner

Chunky cornbread

Many Autumn and Winter saucy recipes call for a hunk of bread to mop up the flavoursome juices, although this can be a bit of a problem if you are gluten free! Here's an alternative to serve with soups, stews and casseroles, or simply butter and enjoy as a snack. It's also great topped with guacamole and bean salsa for a Mexican twist.

prep time
cooking time
Recipe by Christie Connelly


160g (1 cup) fine polenta (cornmeal)

225g (1 1/4 cups) gluten free plain flour

50g (1/4 cup) raw sugar

1 teaspoon baking powder

1/2 teaspoon bi-carb soda

250ml (1 cup) Vitasoy Soy Milky Regular*

2 eggs

2 corn cobs, kernels sliced off to make about 1 cup

2 tablespoons rice bran oil (or other neutral flavoured oil)

* Vitasoy Soy Milky Regular can be substituted for any of the other soymilks in the Vitasoy range.


  1. Heat the oven to 180C. Grease and line a loaf tin with non-stick baking paper so that there is overhang to help you lift the bread out at the end. Set aside.
  2. In a large bowl, add the polenta, gluten free flour, sugar, baking powder and bi-carb soda. Season with salt and pepper and stir to combine.
  3. In a jug, add the soymilk, eggs and oil. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir to combine. Add the corn kernels and gently fold through.
  5. Scoop the batter into the loaf tin and bake for 30-35 minutes until the edges start to come away from the sides, the top is lightly browned and a skewer inserted into the centre comes out clean.
  6. Lift out the bread using the paper and allow to cool on a rack for 5 minutes before slicing and enjoying warm. Leftovers can also be toasted in a sandwich press.