Fluffy and light, just without the gluten. This cornbread is made with polenta, rice flour, tapioca flour and buckwheat flour.
1 person made this
140g dry polenta, or more as needed
35g tapioca flour
30g rice flour
20g buckwheat flour
1 tablespoon gluten free baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
45g butter, softened
2 eggs, beaten
2 tablespoons honey
1 teaspoon vinegar
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease and flour 4 ramekins.
Sift polenta, tapioca flour, rice flour, buckwheat flour, baking powder, bicarbonate of soda and salt into a large bowl. Add butter to dry mixture and stir until well combined. Mix milk, eggs, honey and vinegar into dry mixture just until combined, adding more polenta if mixture is too runny. Pour cornbread mixture into the prepared ramekins.
Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the ramekins for 3 minutes before transferring to a wire cooling rack.