Most cornbread recipes contain sugar or maple syrup making them sweet. I prefer cornbread savory and was inspired to create my own version after seeing an almost sugar free version in a cookbook. I altered it to be gluten free, removed the sugar and added in some fresh corn, peppadews and parsley for flavor and texture. The result is a savory gluten free cornbread that is delicious on its own, smothered with some butter, or my personal favorite, served alongside (and dipped into) a roasted tomato soup like this one. Or if you’re pressed for time and ingredients, this pantry staple one.
Gluten Free Cornbread
A gluten free cornbread stuffed with fresh corn, parsley, peppadews and feta.
Ingredients
- 1 ½ cups polenta
- 1 cup rice flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk
- ¾ cup yogurt
- ¼ cup olive oil
- 2 eggs
- 2 ears of corn corn cut off the cob
- 6 peppadews finely chopped
- 1 cup parsley finely chopped
- ½ cup feta crumbled
Instructions
- Preheat the oven to 200°C and spray/oil a 24cm pie dish or baking tin.
- In a large bowl combine the polenta, rice flour, baking powder, baking soda, salt and pepper.
- In a separate bowl whisk together the milk, yogurt, olive oil and eggs.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Add in the corn (cut off from the cob), chopped peppadews, parsley and feta. Mix to combine.
- Pour the mixture into the prepared dish and bake for 30-35 minutes until golden brown.
- Remove and let cool for 10-15 minutes before cutting and serving.
- Serve with tomato soup.
