RECIPES > BAKING
CHEESE AND SPRING ONION CORNBREAD
Our cheese and spring onion cornbread is a delicious side dish, dunked in soups or a tasty snack on its own.
Serves 9
Ingredients
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130g gluten free flour mix*
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60g coarse yellow cornmeal or polenta
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1 tsp xanthan gum
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2 tbsp caster sugar
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1 tbsp gluten free baking powder
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¾ tsp salt
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250ml milk
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1 egg
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2 tbsp canola oil
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50g each grated parmesan and cheddar cheese
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6 spring onions (shallots), finely sliced
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¼ tsp dried thyme
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*Gluten-free flour mix
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2 cups white rice flour
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2⁄3 cup potato flour
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1⁄3 cup arrowroot
Method
STEP 1
Preheat oven to 220°C. Grease a 20cm square baking pan.
STEP 2
In a large mixing bowl, combine flour mix, cornmeal or polenta, xanthan gum, sugar, baking powder and salt.
STEP 3
In a separate bowl, whisk together milk, egg and oil. Add to dry ingredients with cheeses, spring onions and thyme. Mix until just combined.
STEP 4
Pour mixture into prepared pan and bake in preheated oven for 20 minutes, or until golden and tests done when a skewer is inserted. Cool and serve from the pan, cut into generous squares.
NUTRIENT ANALYSIS
Based on 9 serves, per serve: Energy: 786kJ; Protein: 6.5g; Fat: 9.4g; Saturated fat: 3.4g; Carbohydrate: 19g (1 exchange)
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Just made the cornbread recipe and found it easy to follow. Baked as directed and the result is amazing, didn’t have any Thyme so substituted with mild chilli powder, smell and tastes awesome.