cheese onion cornbreadCheese and Onion Cornbread

 

This gluten-free cornbread is deliciously served on it owns or with a little low-fat spread. It makes an ideal accompaniment to soups, stews and chillies
Cheese and Onion Cornbread (1 900g/2lb load servings)
 Ingredients:
  • 15ml / 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 175g/6oz/1 1/2 cups gluten-free cornmeal
  • 75g/3oz/ 3/4 cup rice flour
  • 25g / 1oz/ 1/4 cup soya flour
  • 15ml / 1 tbsp gluten-free baking powder
  • 5ml / 1tsp caster sugar
  • 5ml / 1tsp salt
  • 115g / 4oz/ 1cup coarsely grated mature Cheddar cheese
  • 200ml / 7 fl oz / scant 1 cup tepid milk
  • 2 eggs
  • 40g/ 1 1/2 oz / 3 tbsp soft margarine melted.
 Nutritional Information (Per loaf)

 

Energy          - 2314 Kcals/9631 kJ
Fat, Total      - 121g
saturated fat   - 42g
Protein           -  83g
Carbohydrate - 220g
Fiber               - 9g

 

 

 

 
 Cheese and Onion Cornbread

1. Preheat the oven to 190°C / 375°F / Gas 5.  Lightly grease a 900g / 2lb loaf tin. Heat the oil in a frying pan, add the onion and cook gently for 10-15 minutes until softened, stirring occasionally.  Remove from the heat and set aside to cool.

2. Place the cornmeal, rice flour, soya flour, baking powder, sugar and salt in a bowl and combine thoroughly.  Stir in the cheese, mixing well.

3. Beat the milk, egg and melted margarine.  Add to the flour mixture and mix well.

4. Stir in cooled, cooked onions and mix again.

5. Spoon the onion mixture into the prepared tin, level the surface and bake for about 30 minutes until the bread has risen and is golden brown.

6. Run a knife around the edge to loosen the loaf.  Turn out on a wire rack to cool slightly and serve warm.  Alternatively, leave it on the rack until completely cold, then cut into slices.  To store the loaf, wrap it in foil or seal in a plastic bag.

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