That humble yet enticing basket of cornbread typically serves as an evil temptress for those with food allergies, intolerances, or sensitivities. The versions you are likely to find at family holiday gatherings are rich with butter, milk, and all-purpose flour.  But, Allergy Cooks has the recipe solution to this dilemma with a cornbread recipe that is free from dairy and gluten, and optionally free from eggs (and consequently vegan) and soy. So this year, you can offer to bake the cornbread (recipe below) and show the rest of your family how delicious "free-from" can be ...

Cornbread (Recipe from Allergy Cooks)

Makes: 12-15 slices
Cooking Temperature: 160ºC [320ºF]
Cooking Time: 25 mins

Ingredients:
150g polenta or fine cornmeal [1 cup]
125g gluten-free plain white flour [1 cup]
30g light brown sugar [2 tablespoons, packed]
1 tsp bicarbonate of soda [baking soda]
1 tsp cream of tartar
½ tsp salt
2 eggs’ worth of egg replacer
300ml soya milk, warmed* [1-1/4 cups]
50ml vegetable oil [3-1/2 tablespoons]

Method: 
Measure all the dry ingredients into a mixing bowl.  Make a well in the centre and pour in the warmed milk and vegetable oil.  Beat well to make a smooth batter.

Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.

Leave the cornbread to cool slightly, then cut it into squares or fingers. Serve warm with soup, or cold with spread and jam for breakfast!

Cook’s notes: To avoid using soya, replace with nut milk or rice milk.