This is a delightful recipe and very easy to make too. I love this served with a chilli.
I must see how it turns out if i try and make this gluten and dairy free so watch this space…. or if anyone tries this please do let me know, as ideally just swap the yogurt for dairy free and dairy free milk substitute as would love to know if this works.
So you will need:
2 cups of fine cornmeal
1 1/2 cups of natural yogurt
1 cup of whole milk
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
4 tablespoons of coconut oil
put all the dry ingredients into a processor and mix, then add all the wet ingredients into the bowl and mix until a smooth batter is formed. Line a 8″ x 8″ cake tin and pour the batter mixture in. Place this into an oven and cook for 25-30 minutes until it is cooked through the middle – do a skewer test and ensure this comes out clean and a golden top will form. This should ease out very well and cut into chunks and serve either warm and any remainder will keep well in an airtight container for a few days.
Very easy to cook this and for a gluten free person it is a delight to have a light and crumbly bread that is moist and creamy too! you could try and make this with butter if you choice but i find the coconut oil makes this light.