Easy Cornbread (Gluten Free) - RECIPE #2
2:45 PM
This recipe is one of the easiest to bake some fast bread since it only takes 5 minutes to prepare! Awesome, right? Let's start!
INGREDIENTS
175 g cornmeal or yellow polenta
125 g all-purpose-gluten-free flour blend
45 g (4 tablespoons) caster sugar
1/2 teaspoon fine salt
1 tablespoon baking power.
250 ml almond milk (or any other dairy-free milk of your preference)
1 egg (room temperature)
25 g olive oil
some more olive oil to grease the pan
INSTRUCTIONS
- Preheat the oven to 200°C/390°F (without fan).
- Grease a cast-iron skillet or a cake pan with olive oil.
- In a large bowl, mix together the cornmeal (or polenta), all-purpose- gluten-free flour, caster sugar, salt and baking powder.
- In a measuring jug, whisk together the almond milk and egg.
- Pour the milk mixture into the bowl of dry ingredients.
- Lightly mix until everything is well combined.
- Lastly, mix through the olive oil.
- Pour the mixture into the prepared skillet (or cake pan).
- Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.
- Serve warm, but allow it to rest for about 5-10 minutes before serving (not crucial, but the cornbread will be very soft if served straight from the oven).
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