Ep. 68 – cornbread (gluten free)

Well, at the request of the fans we have the recipe earlier, but be careful, it comes with a disclaimer: this recipe is actually a great improvisation, built on the ingredients in the fridge. 🙂

I wanted to make cornbread – a kind of bread-cake made with corn, traditional in the southern USA (from what I read diagonally), only it had to be gluten-free, so the recipes that combined cornmeal with flour wheat fell from the start; what I had around the house was cornmeal not corn flour, so I risked the idea that if it didn’t come out edible, my dad’s fish would be treated to deluxe food. 😛 :)))) Then the recipes, most have milk in them (or buttermilk) and I only had yogurt. 🙂 I told you maximum improvisation of the chief disaster! 😀

If you are going to make it, combine the dry ingredients in one bowl and the wet ones in another, then mix the two. Just like muffins.

Because I’m a disaster, I threw everything in one bowl, depending on how I found them in the house/ fridge/ pantry: 2 cups cornmeal (400g), 1 large regular yogurt (400g), 2 eggs, 3 tablespoons caster sugar (approx. 100g), 1 teaspoon salt (and it came out a little salty to my taste, next time half a teaspoon), 1 baking powder, 1 tablespoon lard (pork, of course, so bye-bye vegan recipe) and the equivalent of about 3 tablespoons of margarine, cut approximately. (The original recipe says 4 tablespoons of melted butter, of course I put more). I mixed them, then used the mixer to melt the fat.

The result has the consistency of a cake dough (or polenta with yogurt and fat :)))), I poured it into a cake tray, on baking paper. Bake on medium heat for about 25 minutes and then on low heat for about 15 minutes.

It makes a golden crust – if it doesn’t burn brown – and the toothpick comes out dry.

I ate it with peach jam – the recipe here.

Now, if you do not have real problems with gluten (from those diagnosed by the gastroenterologist), you can look for recipes that combine flour; milk can be put in place of yogurt; instead of honey, sugar. The next round I will try to turn the corn into flour, to see what comes out… if it comes out.

See here all the disasters in the kitchen.

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