Cornbread

A great ‘foodies’ television program is ‘Food Safari’. The presenter Maeve O’Meara takes the viewer into the homes, delis, bakeries and restaurant kitchens of over 40 ethnic cuisines found in Australia.

You can find inspiration for gluten free cooking in many of the recipes that can be accessed at http://www.sbs.com.au/foodsafari/

Cornbread – from the USA program

½ polenta

1 ½ cups SR flour (substitute gf flour)Corn Bread

½ cup caster sugar

Pinch of salt

½ cup melted butter

3 eggs

1 cup creamed corn

1 cup full cream milk ( no fat milk is ok)

  1. Mix polenta and sr flour, salt, melted butter and eggs.
  2. Add creamed corn and milk.  Mix until you get a nice creamy consistency.
  3. Spoon the mixture into a greased Texan muffin tray and bake in a preheated oven at 180  for 15 – 20 minutes or until golden brown in colour.
  4. Remove muffin tray from the oven and let them cool until they are ready to be removed from the tray.