Ingredients

Method

• 2/3 cup canola oil, plus extra for greasing
• 1 cup sour cream
• 2 large free-range eggs, lightly beaten
• 1 medium onion, grated
• 1 x 420 g can creamed corn
• 250 g yellow cornmeal or coarse polenta
• 2 t baking powder
• 1 t salt
• 125 g Cheddar cheese, grated

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.
2. Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
3. Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.
4. Allow to cool for 20 minutes before serving.

Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.

Browse more gluten-free recipes here.