Gluten-Free Cornbread
Serves
9
Total Time
30 MINS
Calories
175
Try this gluten-free favourite! Best eaten straight away, or make a day ahead to use for Cornbread Stuffing. (Gluten-Free)
- Coarse cornmeal
155 g (about 1 cup)
- Gluten-free flour
155 g (about 1 ¼ cups)
- Gluten-free baking powder
5 g (about 1 teaspoon)
- Bicarbonate of soda
½ teaspoon (about 2.33 g)
- Salt
½ teaspoon (about 3 g)
- Buttermilk
250 g (about 1 cups)
- Egg
1 (about 50 g)
- Honey
¼ cup (about 84 g)
INGREDIENTS
- 1. Pre-heat oven - 199°C
- 2. Grease a clean square pan
- 3. Add coarse cornmeal, gluten-free flour, gluten-free baking powder, bicarbonate of soda and salt to a clean large mixing bowl
- 4. Whisk until blended then set aside
- 5. Place a clean medium bowl on drop
- 6. Add buttermilk, egg and honey to the medium bowl
- 7. Whisk until combined
- 8. Transfer wet ingredients to batter
- 9. Mix until combined
- 10. Let rest - 10 min
- 11. Transfer batter to square pan
- 12. Bake until light golden and skewer tests clean - 15 min, 199°C
- 13. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
