Canadian Maple Cornbread with Cheddar

Shopping list

• 200 g fine cornmeal (certified gluten-free)

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• 100 g gluten-free plain flour blend

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• 2 tsp gluten-free baking powder

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• 0.5 tsp bicarbonate of soda

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• 0.5 tsp fine sea salt

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• 2 piece eggs — beaten

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• 300 ml buttermilk

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• 60 g unsalted butter — melted

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• 3 tbsp pure maple syrup — plus 1 tbsp for brushing

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• 100 g mature cheddar — grated

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Step by step

1. 1

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

2. 2

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

3. 3

   In a jug, whisk the beaten eggs, buttermilk, melted butter and 3 tablespoons maple syrup until combined.

4. 4

   Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix—small lumps are fine.

5. 5

   Fold in two-thirds of the grated cheddar, then scrape the batter into the prepared tin and smooth the top.

6. 6

   Scatter the remaining cheddar over the surface and bake for 22– 25 minutes, until golden and a skewer inserted in the centre comes out clean.

7. 7

   Remove from the oven and immediately brush the top with the remaining 1 tablespoon maple syrup. Let cool in the tin for 5 minutes, then turn out onto a wire rack.

8. 8

   Serve warm or at room temperature, cut into squares.