Wednesday, 27 May 2015

Gluten & Dairy Free Cornbread

My lovely friend Lucy, over at Mrs Bishop's Bakes & Banter, posted a recipe for Homemade Corndogs last week, and it reminded me of one of our favourite 'treat breakfast' staples, since going Gluten Free.

It's the husband's birthday today, so what better time for a treat breakfast, consisting of homemade granola, followed by crispy bacon, maple syrup and ….

Gluten, Dairy and Sugar Free Cornbread

I've adapted this recipe, from Gluten Free on a Shoestring, which is an excellent resource for gluten free recipes.  There are also a couple of books available, which look really great, so definitely worth a look, if you need to eat Gluten Free.

I've made the GFOAS recipe many times, just as it is, and it has always been delicious.  I now need to be dairy free as well as gluten free though, so I have made some adaptions, and thought I'd share my new recipe with you.

This has been a favourite with us as it's so easy to make, travels and keeps well (for picnics and weekends away in our caravan) and looks impressive for a treat breakfast.  It's also very good served savoury with chilli, or sweet; smeared with jam, or topped with good vanilla ice cream.

Gluten & Dairy Free Cornbread


2 cups cornmeal or polenta
1 teaspoon salt
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons baking powder (GF)
1 egg
4 tablespoons coconut oil, melted
1 1/2 cups almond or soy milk
4 tablespoons agave syrup (can also use maple syrup or honey)


Preheat the oven to 200 decrees celsius (slightly lower for a fan oven).

Preheat a large cast iron frying pan with 1 tablespoon coconut oil, or grease an 8" round or square cake tin.

Mix the dry ingredients together in a large bowl.

Mix the egg, milk and honey in another bowl.  Whisk well and the add the slightly cooled (but still liquid) coconut oil.
Add the wet ingredients to dry and stir until just combined.

Pour the mix into the pan and bake in the oven for 20 minutes (possibly more if not using a pre-heated pan - test with a skewer like you would a cake)

The cornbread will be light brown, with darker, golfed brown edges.  If you used a preheated pan, the bottom will be lovely and crispy.

Slice into wedges and serve with crispy bacon and maple or agave syrup.