- Cuisine: Gluten Free, USA, Vegetarian
- Course: Accompaniment, Breakfast, Side Dish, Snack
- Skill Level: Moderate
- Servings : 1 loaf / 10 portions
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
Cornbread is a quick bread based on European styles and made originally by the early European settlers in the USA. They learnt their skills using corn from the native Americans and the loaves are still popular today, particularly in the southern states. Cornbread was commonly eaten for lunch with cooked pinto beans, but today it’s more likely to be eaten with barbequed food or chilli con carne, or broken into crumbs and used as a stuffing for turkey, particularly at Thanksgiving.
We have chosen a cheesy variety with an extra element of flavour and versatility.
- 60g butter
- 2 white onions, finely chopped
- 5 tbsp tinned sweet corn
- 4 large eggs, beaten
- 325g coarse cornmeal or polenta grains
- 300ml buttermilk
- 2 tsp gluten free baking powder
- 6 tbsp gluten free plain flour
- ½ tsp salt
- large pinch ground black pepper
- ¼ tsp chilli powder
- 140g semi-hard cheese, such as a mature cheddar, grated
- olive oil
Preheat the oven to 200°C/Gas Mark 6. Heat the butter in a frying pan on a medium heat and add the onions. Fry gently for 10-15 minutes, until golden and caramelized then leave to cool.
In a bowl, mix the eggs, sweet corn, cornmeal, buttermilk, baking powder, flour, salt and pepper and most of the grated cheese. Beat until mixed well and then stir in the cooled onion.
Grease a 20 cm cake tin, line with baking paper and pour in the mixture. Sprinkle the remaining grated cheese evenly over the top.
Bake in the oven for 35 minutes. Allow to cool for a few minutes and then turn out onto a wire rack to cool a little more. Serve warm as it is or perhaps with a soup or poached eggs.