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
- 10m
- cooking time
- 35m
- servings
- 8
Ingredients
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.
Method
- 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.
- 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.
- In a jug, add the soymilk, eggs and oil. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add the corn kernels and gently fold through.
- 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.
- 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.
