American Cornbread and Cheese Bake

Shopping list

• 200 g fine cornmeal (polenta) — check gluten-free label

  Sub
• 100 g gluten-free plain flour blend

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• 2 tsp gluten-free baking powder — check label

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• 0.5 tsp fine sea salt

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• 2 tbsp caster sugar

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• 150 g mature Cheddar cheese — grated

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• 4 piece spring onions — finely sliced

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• 2 piece large eggs

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• 250 ml whole milk

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• 50 g unsalted butter — melted and cooled

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Grease a 20 cm square baking dish or line with baking parchment.

2. 2

   In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt and sugar.

3. 3

   Stir in 100 g of the grated Cheddar and the sliced spring onions.

4. 4

   In a separate bowl, beat the eggs, then whisk in the milk and melted butter.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

6. 6

   Pour the batter into the prepared dish and smooth the top. Scatter the remaining 50 g Cheddar over the surface.

7. 7

   Bake for 25– 30 minutes, until the top is golden and a skewer inserted into the centre comes out clean.

8. 8

   Let cool in the dish for 5 minutes, then cut into squares and serve warm.