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16 pieces

Ready in:

40 minutes

Time to bake

traditional oven: 25 minutes at  200 degrees top/bottom heat

Good for:

soups and dinners

Corn bread

Gluten free of course.

I forgot this simple staple and now I can  not get enough. Borrowed and adjusted recipe. Make half and do not overbake. Oh.. and most importantly- make absolutely sure to make in a completely closed form. I had burnt butter smell in the kitchen for a day. 


4 tbsp butter
1 cup of skyr, greek youghurt or sour cream*
2/3 cup of lactose free milk*

1 tsp  Rice vinegar*



2 medium eggs
1 tbsp baking powder

1 tsp salt
1/2 tsp baking soda

1 cup of yellow corn meal

1-2 tbsp sugar ( use 1, 2 is optional)

1 cup gluten free flour mix

1 tsp Xantham gum


Step 1

Heat oven to 200 degrees. Place the butter in the baking form to melt and heat the form in the oven. Not too long and a spring form is rarely closed enough, so the butter will be burnt. Use a heavy skillet or a bread form.  


Step 2

Mix the sour cream, milk, vinegar and eggs.  In a separate bowl mix the dry ingredients well: cornmeal,  flour, baking powder, baking soda, salt and sugar (if using).


Step 3

Stir the wet ingredients into the dry and do not overmix at this stage

Step 4

Pour into the hot baking form, skillet or what you are using. bake for 20-25 minutes until set and brown around the edges.

 Let cool and cut into wedges or slices.


* means that you can use buttermilk instead if you like. I use the lactose free full fat milk with the 1 tsp of rice vinegar to simulate the buttermilk, so this will depend on your allergies.

You can add chiles or corn kernels if you like (about 1/2 cup) is enough. I do not like these things added as I think it limits the versatility of the usage. But this bread is great with a pumpkin soup or even with a salad, so enjoy.

Please, do not make my mistake and use a spring form for this recipe. IT means you will have burnt butter in your whole oven. I had completely forgotten that I would normally bake this is a porcelain oven proof dish and it makes for a much nicer and more moist bread- and less smelly kitchen. Otherwise use a bread form, but do not overbake.

Last, but not least you can experiment with the mix of cornmeal and flour. Use some fine ground corn flour as well if you like. I like the mix of corn meal (or polenta) and flour mix.    

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