About this recipe:This recipe yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5 to 10 minutes before serving helps with crumble.
2 eggs, lightly beaten
350ml lukewarm water
60ml vegetable oil
200g fine cornmeal (polenta)
140g millet flour
160g rice flour
50g caster sugar
1 tablespoon gluten free baking powder
1 teaspoon salt
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Grease a 23cm square baking tin.
Whisk together the eggs, water and oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the centre. Pour the egg mixture into the well and stir just until combined. Pour the mixture into the prepared tin.
Bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
Add 1 teaspoon of xanthan gum to the mix for great results. You can also add a spoonful of honey for added sweetness.