Recipes Archive

Biscuit recipes

Spicy poached plums with whipped crème fraîche

15 minutes

Biscuit recipes

Sesame-and-Gorgonzola biscuits

12-15 minutes

Mexican recipes

Turkey-and-bean chilli with avocado salsa

45 minutes

Apple recipes

Grilled salmon with apple salad

10 minutes

Biscuit recipes

Beetroot gravadlax wreath with caper gribiche

30 minutes

Bread recipes

Cornbread

45 minutes

Cornbread

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

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

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.
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.
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.
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.

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Spicy poached plums with whipped crème fraîche

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Beetroot gravadlax wreath with caper gribiche

Cornbread

Cornbread

Ingredients

Method