Gluten-Free Corn Bread

    40 minutes

    This sweet, simple and moist gluten-free corn bread, made with white cornmeal, is quick and easy to make and perfect for a gluten-free diet.

    2 people made this

    Serves: 8 

    • 1 cup (170g) polenta (cornmeal)
    • 1 cup (135g) gluten-free plain flour
    • 1/2 cup (110g) white sugar
    • 1 teaspoon bi carb soda
    • 1 cup (250ml) milk
    • 75g unsalted butter, melted
    • 1 egg

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Grease a 20cm x 32cm glass dish.
    2. Combine polenta, flour, sugar and bi carb in a large bowl. Add milk, melted butter and egg; whisk until well combined. Pour batter into the glass dish.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.

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