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Cornbread

May 16, 2010

Ingredients:
250g fine cornmeal
320ml of soya milk
1/2 tsp salt
1 tsp bicarbonate of soda
2 tsp baking powder

Preparation:
Pre-heat the oven to 200 deg C (gas mark 6). Grease a baking tin and line with baking parchment.

Mix the cornmeal, bicarbonate of soda, baking powder and salt together. Add the rest of the ingredients and mix well. Pour into the lined baking tin (about 15cm x 20cm) and bake for about 25 to 30 minutes. Turn out onto a cooling rack and allow to cool upside down for 20 minutes before cutting into pieces.

Notes:

  • For variation, try adding other things to the mixture like seeds, garlic, herbs, 2 tsp of honey or 1 tsp dried oregano and a couple of chopped sundries tomatoes.
  • Replace some or all of the cornmeal with a wheat-free or gluten-free blend like Doves
  • If using a gluten-free flour or flour blend that contains no binding ingredient, try adding about 1/2 to 3/4 of a teaspoon of xanthan gum to this recipe.
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3 Comments leave one →
  1. Karen Donaghay permalink
    January 9, 2011 3:50 pm

    Wow, you’re right! That really is easy, isn’t it?

    Good to meet you. Thanks for the baking tips!

    Karen

    • January 9, 2011 4:31 pm

      My pleasure. Give it a go sometime and tell me what you think.

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