Gluten and Dairy Free American-style
Cornbread in the UK
By Elizabeth Dulemba
• 6 tablespoons Pure Sunflower Spread, plus spread for greasing dish
• 1 ½ cup cornmeal (Natco brand works well) – NOTE: this is not corn flour!
• 3/4 cup gluten-free flour
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 ½ cups buttermilk substitute: unsweetened soymilk plus
• the juice of ½ lemon
• 1 tablespoon ground flaxseed (optional, but it adds a nuttiness and the look of stone-ground cornmeal)
Heavily grease an 8-inch iron skillet. Place in oven. Preheat the oven to 425°f or 220°c.
In a glass bowl, mix together the dry ingredients.
In a separate bowl, mix together the wet ingredients. Pour the buttermilk mixture into the cornmeal mixture and beat with a fork until there are no dry spots (the batter should be able to thickly pour). Remove skillet from oven and pour the batter in – it should sizzle as it goes in.
Bake until the top is golden and a knife inserted into the middle comes out clean, about 20 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before turning out onto a serving dish. Serve with more butter spread and honey, or veggies with lots of pot liquor for soaking.
Making cornbread in the UK
One of the few items we had shipped over from the states when coming to the UK was our well-seasoned iron skillet - to make cornbread, of course. That said, the cornbread itself has proven to be a challenge as UK ingredients are not quite the same as those in the US. Add my dietary restrictions and it was a downright problem, until this year. In preparing the cornbread for our Thanksgiving cornbread stuffing, this year I have finally nailed how to make cornbread in the UK with items easily found in most UK grocery stores. Here is the recipe!