Cornbread

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ingredients
¾ cup cornmeal/polenta 142 g 4 oz
1½ cups gluten free flour 225 g 8 oz
1 tbsp baking powder
⅓ cup white sugar 70 g 2.5 oz
1 tsp salt 5 g 0.18 oz
1 cup creamed corn 270 g 9.5 oz
Melted butter, cooled slightly 125 g 4.4 oz
2 eggs, lightly whisked
¾ cup lactose-free milk 190 g 6.7 oz

Method

1. Preheat the oven to 200°C/425°F and grease a 9 inch baking pan with cooking spray or baking paper.

2. Mix together the polenta, gluten free flour, baking powder, white sugar and salt in a large bowl.

3. In a separate smaller bowl, mix together the creamed corn, melted butter, whisked eggs and lactose-free milk.

4. Pour the wet batter into the dry ingredients and mix until combined.

5. Pour the batter into the prepared tray and bake for 25-30 minutes or until the middle comes out clean.

6. Cool for 10 minutes and serve.

Nutrition Information (per serve)
Energy	1216 Kj / 291 cal
Protein	4.60g
Carbohydrates	39.50g
Sugar	9.80g
Total Fat	12.40g
Saturated Fat	7.50g
Fibre	1.60g