Name: Cheesy cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup instant polenta; 1 1/2 cup gluten-free self-raising flour; 1 red capsicum, finely chopped; 1/2 cup basil leaves, shredded; 1/2 cup grated cheddar cheese; 1/4 teaspoon salt; 125 gram dairy-free spread, melted, plus extra, to serve; 3/4 cup milk

Cheesy cornbread

Light, golden and fluffy, this cheesy gluten-free loaf is made with polenta and packed full of flavour from fresh basil and freshly baked capsicum.

Serves 8

Prep

15M

Cook

45M

Total

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Ingredients

1 cup instant polenta

1 1/2 cup gluten-free self-raising flour

1 red capsicum, finely chopped

1/2 cup basil leaves, shredded

1/2 cup grated cheddar cheese

1/4 teaspoon salt

125 gram dairy-free spread, melted, plus extra, to serve

3/4 cup milk

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease and line base and sides of a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Combine polenta, flour, capsicum, basil, cheese and salt in a bowl. Make a well in the centre. Combine spread and milk in a jug. Pour milk mixture into well, stir until combined (don’t over mix).

3.Spoon mixture into prepared pan, level surface. Bake 45 minutes, or until a skewer inserted at centre comes out clean. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Add finely chopped fresh long red chilli for adults. Cornbread is best served on the day it’s baked, but you can make it a day ahead (texture may be a little drier). Cover, then refrigerate. Toast slices of cornbread or reheat in the microwave before serving.
Note

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Ingredients

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