If you are gluten-free, you’ll soon find that most gluten-free breads are crap-o-la! Thankfully, this recipe comes to the rescue with it’s lovely texture, great flavour and versatile use. It also keeps well for about 3-4 days in an air-tight container and you can even toast it under the grill. Cherie says, “We like to use the extra honey on the cornbread, fresh out of the oven. Also great with sour cream and chutney as a savoury snack”.
3 1/4 cups of cornmeal (polenta)
1 2/3 cups of whole wheat pastry flour
1 tablespoon of baking powder
1 teaspoon of salt
2/3 cups of oil
3-4 tablespoons of maple syrup or honey
About 1 1/2 cups soy milk
2 tablespoons of plain yoghurt (optional)
1. Heat oven to 190 degrees Celcius or 375 degrees Farenheit.
2. Combine all dry ingredients in a bowl.
3. In a separate bowl, mix the wet ingredients together.
4. Mix the wet ingredients into the dry ones to make a thick, pourable batter, stirring well; if it is too thick, add more milk.
5. Transfer to a greased 8-inch square cake pan and bake in the oven for 35-40 mins.
> This recipe also makes 24 small or 12 large corn muffins. Grease then flour the muffin pans. Bake the muffins for 15-20 minutes for small muffins. 20-25 mins for large muffins.
6. Remove from oven and let the bread sit for a few minutes before removing from the tray and cooling on a wire rack.
Thanks, Cherie. You are a whiz!