Gluten-free Recipe: Italian Style Cornbread

Woop de doop! I’ve stumbled onto something here!

I am just a wee bit of excited about this recipe, especially after lacking inspiration for savoury fare for some time now.

My family loved this cornbread and when I offered it to a friend and her daughter to try, they also loved it. Nothing better than a thumbs up from someone outside the family! The oil gives this slice a lovely crisp crust and the yoghurt makes it moist on the inside. Try stopping at one piece!

When I first attempted it, I used a good quality basil pesto. It tasted amazing, but then I realised that the pesto contained almonds so it couldn’t be sent to school. I couldn’t find a nut-free pesto, so instead used a basil paste and gluten-free garlic salt. (It’s winter here in Australia, so basil is not in season. You could make your own paste, though, by pounding fresh basil leaves and a little olive oil in a mortar and pestle. Or simply use a blender).

If you can find a nut-free pesto, or if nuts aren’t an issue, I’d recommend using 55 grams of basil pesto instead of the basil paste and garlic salt. Otherwise, follow the recipe below and prepare to receive the accolades from all and sundry.

This cornbread is a great option for lunchtime, especially because the yoghurt and cheese really ups the protein content. Send it in the lunchbox with some vegetable sticks and sliced cold meat for a well-balanced lunch.

Enjoy!

Ingredients

100 g fine polenta (uncooked)

30 g tapioca flour

40 g brown rice flour

30 g sorghum flour

5 g psyllium husk

20 g baking powder

50 g grated parmesan cheese, plus 30 g grated parmesan cheese for topping

2 eggs, lightly beaten

200 g plain Greek yoghurt

125 ml oil

40 g basil paste

1½ tsp gluten-free garlic salt

65 g drained and finely chopped sundried tomatoes

Method

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 18 x 28 cm slice tray.

Put polenta in a large bowl and then sift in tapioca flour, brown rice flour, sorghum flour, psyllium husk and baking powder. Stir to combine.

Add 50 g parmesan cheese, eggs, yoghurt, oil, basil paste, garlic salt and sundried tomatoes.

Mix until well combined.

Pour mixture into slice tray. Spread out and smooth over until evenly covering the tray. Sprinkle over remaining 30 g parmesan cheese.

Put in oven and bake for 35 minutes or until a skewer, when inserted, comes out clean.

Allow to cool in tray.

When completely cool, slice into 4 x 4 cm squares.

Makes approximately 28 squares.