A few weeks ago I made some amazing cornbread with some yellow polenta I purchased from an Italian Delicatessan & Cafe inWarrawong, NSW. The bread was so light and fluffy that we went through two loafs in no time. It is delicious hot or cold and the older the loaf got the more tasty it was, the texture changing to a crusty bread with a really unusual texture from the polenta flour in the mixture. This recipe makes two loaf pans and it freezes well.
Note: To make this recipe gluten free it is important to use baking soda, cream of tartar and cornflour rather than baking powder.
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1 cup gluten free flour (I used white maize meal but you could use one of a number of gluten-free flours listed)
1 cup yellow polenta
1/4c sugar or alternative (the first time I used raw sugar and the second I used agave syrup which has lower GI and tastes great)
2tsp cream of tartar
1tsp baking soda
1/4cup butter (or coconut oil)
2 eggs (or Orgran Egg Substitute)
1 cup buttermilk (or rice milk for dairy-free)
Combine ingredients and fill two loaf pans and bake @ 220oC for 25 min