GLUTEN-FREE CORNBREAD
Making cornbread is a tradition associated with the American South but owes its origin to Native Americans for whom corn was a diet staple. European settlers embraced it and it has long since migrated to the tables of smart restaurants and all manner of kitchens the world over.
Modern cornbread is usually made with a mixture of cornmeal and wheat flour so we’ve used our handy supply of Revenge Gluten-free Plain Flour Mix along with organic polenta to fashion our gluten-free version.
It takes only a few minutes to throw together and 20 minutes or so to bake. While still warm from the oven, its slightly cakey texture is delicious slathered with butter. But our favourite is to allow it to cool, slice thickly, brush with olive oil, chargrill and sprinkle with salt flakes to serve.
Our gluten-free Cornbread makes a great breakfast option when toasted and served with jam, marmalade or your favourite breakfast topping.
Use it as the base for a gluten-free savoury stuffing mixture for chicken, vegetables or rolled, stuffed meats. Soak small pieces in a little milk to plump them, squeeze out the excess then combine with your favourite stuffing ingredients.
Any leftovers can be sliced, interleaved with baking paper and stored in the freezer for up to two months. Defrost in the fridge before reheating either in the oven, the toaster or on the chargrill.
Rosie
GLUTEN-FREE CORNBREAD
Serves 10-12
180 gm Revenge Gluten-free Plain Flour Mix
1 teaspoon caster sugar
2 ¼ teaspoons baking powder
¾ teaspoon bi-carb soda
180 gm yellow polenta (we use organic stone-ground)
1 tablespoon freshly and finely grated parmesan
1 ½ teaspoons salt
2 large eggs
450 ml buttermilk
150 gm unsalted butter, melted but still warm
Preheat oven to 200°C (175°C fan-forced).
Lightly grease a 25cm cast iron pan and place it in the preheated oven while you prepare the batter.
Sift the flour, sugar, baking powder and bi-carb soda into a large bowl. Add the polenta, parmesan and salt and mix well to combine.
Beat the eggs into the buttermilk and add to the dry ingredients. Mix in the melted butter.
Carefully remove the hot pan from the oven and pour the cornbread mixture into the pan. The mixture will be quite runny.
Transfer to the oven and bake for 20-25 minutes or until golden brown and a metal skewer inserted into the centre comes out clean.
Allow to stand for 10 minutes before running a knife around the sides of the pan and turning the cornbread out of the pan. Invert on to a serving plate.
Cornbread is delicious served warm with lashings of butter but our favourite is to slice it thickly, brush with olive oil and chargrill. Sprinkle with sea salt before serving.
TIPS:
Bake the Cornbread the day before and warm to serve, either in the oven or in slices in the toaster or on the chargrill.
It freezes well.
Cornbread crumbs make a great base for stuffing mixtures.