Corn Bread

While in Montenegro with my family, we came across a small bakery selling corn bread. This corn bread uses corn flour made from the flour used for feeding cattle, and therefore is not sweet. Nor did it cause me to have any symptoms. I ate this bread everyday for the 10 days we were there and was sad when leaving that I would leave this amazing bread behind (as it definitely trumps every gluten free bread out there). Across other parts of Eastern Europe I found corn bread, but it was made from wheat flour with corn flour just for the colouring and was not the same.

Now that I am back home, I am attempting to make my own variation of this bread. Although it may still need a little bit of altering to make it perfect, this recipe is quite close in taste and texture to what I ate while in Montenegro.

Corn Bread Recipe 

Ingredients
2 cups polenta (cornmeal)
1 cup gluten-free self raising flour
1/2 cup spelt flour
1 tsp baking powder
2 eggs
1 cup milk
1/8 cup canola oil

Steps

1. Preheat oven to 220 degrees celcius and grease a 21x11cm baking tin.

2. Combine the dry ingredients (polenta, gf flour, spelt flour, baking powder) in a bowl

3. Combine the wet ingredients in a separate bowl.

4. Create a well in the dry ingredients, pour in the wet ingredients and stir until the mixture is firm and holds together well.

5. Pour into the baking tin and bake for 20-25min or until raised, golden and a fork comes out clean.

Serve with your favourite sandwich toppings, jams, butter or rice malt syrup.