Gluten free Archives

Breakfast recipes

Cornbread

45 minutes

Cornbread

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2/3 cup canola oil, plus extra for greasing
1 cup sour cream
2 large free-range eggs, lightly beaten
1 medium onion, grated
1 x 420 g can creamed corn
250 g yellow cornmeal or coarse polenta
2 t baking powder
1 t salt
125 g Cheddar cheese, grated

Method

Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.
Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.
Allow to cool for 20 minutes before serving.

Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.

Browse more gluten-free recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Raw lemon cheesecake

No-cook broccoli-and-cashew gnudi with olive salsa

Spicy tomato “soup” salad

Fried eggs in brown butter with labneh and corn “ribs”

The perfect jammy eggs

Spicy steak kebab tacos with pickled pineapple

Plum, goat’s cheese and hazelnut salad

Marinated charred vegetables with butter beans

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Rice noodle salad with mango

Beetroot gravadlax wreath with caper gribiche

Cornbread

Cornbread

Ingredients

Method