Cornbread

This light, moist cornbread is ideal for those who enjoy a granular textured bread and is suitable for Fodmap and Gluten Free diets. In regions where corn is a staple, cornmeal is available in a variety of grades from coarse stoneground, providing a nutty flavour, to finer varieties.



Wheat flour if often added to the cornmeal mix when baking, providing a flavoured and textured loaf not dissimilar to a soda loaf. However, for Fodmap and Gluten Free diets wheat is not suitable. A mix of tapioca (cassava) and potato flours with cornmeal produces a soft texture that is not dissimilar. To these, I recommend the addition of xanthan gum for a better textured loaf. If you do not have this gum add some cheese (not Dairy Free diets) or vegetables to the mix, eg corn kernels or creamed corn (not Fodmap diets), pumpkin or grated carrot.

You can enhance the nutty flavour of the cornmeal by lightly roasting half before baking. Also, the addition of fresh or dried herbs, spices (eg chilli or paprika,) sautéed onion, cheese and chilli, pesto or tapenade provide tasty loaves.

Diets for which Cornbread is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.


Ingredients

Preparation: 10 mins | Cook: 20 mins | Serves: 10+ slices

100 gm (1/2 cup) medium-coarse cornmeal
70 gm (1/3 cup + 1 tbsp) potato flour*
30 gm (1/3 cup) tapioca flour*

2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
2 eggs
2 tbsp olive oil
120 gm (1/2 cup) yoghurt**
3 green spring onion tops (optional)***
1 chilli (optional)

Method

GREASE a baking tray or baking tin.****
HEAT oven 200 C/390 F/gas 6.
HEAT oil and gently fry the spring onion and chilli (if you are including these).
MIX cornmeal, potato flour, tapioca, baking powder, xanthan gum and salt.
WHISK yoghurt, oil and eggs. (Add optional ingredients at this time.)
POUR yoghurt mix into the flours and fold to combine well.
SPOON into the baking tin or shape into a loaf and place on baking tray.
BAKE for 20-25 minutes until golden on top. (The sides of the cornbread will slightly shrink in from the pan and a skewer will come out clean. The base of a cooked loaf will sound hollow when tapped.)
WRAP the cornbread in a dry tea towel and cool on a rack.

Serve

– As bread or toast.
– Try with Pesto (check for Dairy Free, Nut Free and Vegan diets) or Tapenade, sliced avocado orsoft cheese (not Dairy Free of Vegan) andDukkah (not Nut Free).
– With soup and stews.


Cornbread Sliced

Notes

* Replace potato and tapioca flour with an equal quantity of Gluten Free flour mix. You may need to alter the quantity of liquid slightly.
**Select Dairy (not Dairy Free diet) orSoya yoghurt as appropriate for the diet.
*** Replace spring onion tops with shalot or onion (not Fodmap diet)
**** Can bake in a cake tin or skillet.

Variations

– Flavour your cornbread with a selection of additional ingredients that are appropriate for the diet you are cooking for: fried onion (not Fodmap), spring onion, corn (not Fodmap), chilli, fresh or dried herbs, cheese (not Dairy Free), bacon (not Vegetarian).

Recipes for other Breads (check for diet guide):

Focaccia
Spelt Bread
Injera

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