It wasn’t as nice as my previous cornbread recipe, but it’s not terrible. In fact, the texture’s actually better than my last one. But it’s worth a try. The reason we tried a different recipe after the last one, here, was so good is that my nan is trying a FODMAP diet due to IBS and she can’t have flour.
You will need:
- 250g Cornflour
- 2tsp Baking powder
- 1tsp Salt
- 2 Eggs, beaten
- 1tbsp Honey
- 350ml Milk
- 2tbsp Melted butter
Method:
1.With a fork, mix together the corn flour baking powder and salt.
2.In a separate bowl, mix together the eggs, milk, butter and the honey. Preheat oven to gas mark 4/200°C/400°F. Grease a baking dish, and 8″x8″.
3. Tip the dry ingredients into the milk mixture and mix until just combined, but try to get rid of lumps.
3. Pour the mixture into the dish and bake for 25-30 minutes, or until a skewer inserted come out clean. Leave to cool for 5 mins and done!
