Friday, September 12, 2008
Sesame Cornbread - Gluten and Dairy free.
250 mLs Soy Milk
1 tablespoon Rice Vinegar
1 teaspoon bicarb soda
2/3 cup polenta
1/2 cup GF flour
1/3 cup sesame seeds
2/3 cup cheese *optional*(I used Delre Mini Chol soy cheese)
25 mLs oil
Preheat oven to 200 C.
Add vinegar to milk. This will make the milk curdle, and is essentially mock buttermilk. Leave aside while you measure out remaining ingredients (30 minutes is best so maybe have a cuppa as well).
Place polenta, sesame seeds and flour into a large clean mixing bowl.
When time is up briskly stir bicarb soda into milk/vinegar mix, then pour into dry ingredients and combine.
Lightly beat egg, add oil and pour into mixing bowl and stir through.
The batter should be quite runny. If you're adding cheese, gently stir it through now.
Pour batter into greased loaf tin and bake for 30 minutes.
For best results, allow to cool in tin. Serve with a smear of dairy free spread (and we're having it on the side of our Broccoli Soup!).