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Cheese & Onion Cornbread

April 16, 2014

Gluten- Free Baking

One of my biggest fears about gluten free baking is the lack of moisture that can sometimes occur.  The texture of flour and cornmeal is very different from the flour and polenta I am used to cooking with.  In the Caribbean dryness in food is as terrible of never eating fish on a Friday unless you are allergic to it.  The cheese and onion helps to add moisture and low fat margarine or butter could always be added as well when served warm which is delight.  As with every activity gluten – free baking is better with practice and cornbreads  are one of the best foods to practice with because you can eat it with a variety of foods, alongside main meals or as a snack.

This recipe was adapted from gluten free cooking for health (Anness Publishing Ltd, 2010).



1 tbsp sunflower oil, 1 onion (peeled and thinly sliced), 100g corse polenta, 75g fine polenta, 100g brown rice flour, 1 tbsp baking powder, 1 tsp caster sugar, 1 tsp salt, 115g cheddar cheese (grated), 200ml milk (tepid), 2 eggs, 40g butter (melted).


1. Lightly grease a loaf tin.
2. Heat the rest of the oil in a frying pan and fry the onions until softened.
3. Pre heat the oven to 190 degrees C.
4. When the onions have been set aside to cool put the polenta, flour, baking powder, sugar, salt and cheese into a bowl.
5. Mix the ingredients in the bowl well and combine with the onions.
6. Beat the milk, eggs and butter together.
7. Stir the wet ingredients into the dry ingredients.
8. Spoon the mixture into the prepared loaf tin.
9. After 30 minutes check the bread and remove from the oven if it is well risen, brown and springy to the touch.
10.  Remove from the tin and leave to cool on a wire rack.


From → Baking, Sides, Snacks

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