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!
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.

No comments: