Cornbread

Ingredients

• 125 g sour cream butter
• 500 ml lactose‑free milk (3.5% fat)
• 2 tbsp lemon juice
• 250 g fine corn grits
• 300 g gluten‑free flour
• 40 g raw cane sugar
• 2 tsp gluten‑free baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• Pepper
• 2 Eggs

Instructions

1. 1.

   Melt the butter over low heat, then let it cool slightly. Set aside 2 tbsp.

2. 2.

   Mix the milk with lemon juice and leave to sit for 15 minutes.

3. 3.

   Combine corn grits, flour mix, sugar, baking powder, baking soda, salt and pepper in a bowl. Whisk the eggs in a large bowl. Stir in the lemon‑milk mixture and liquid butter. Add the dry ingredients and stir briefly until smooth.

4. 4.

   Line a baking sheet with parchment paper, pour in the batter and spread evenly. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes.

5. 5.

   Remove, cut into 15 pieces, brush the tops with the reserved butter and bake for another 15 minutes. Let cool briefly and serve warm.