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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. The recipe and accompanying photo are reprinted with permissions from Allergy Cooks. See their website for many more recipes with full color photography.
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