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🍰 Crunchy Cornbread

232 kcal · 30 min · 4 servings

Ingredients

• 125 g sour cream butter
• 500 ml lactose-free milk (3.5 % fat)
• 2 tbsp lemon juice
• 250 g fine cornmeal
• 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.
2. 2. Let the butter cool down slightly.
3. 3. Remove two tablespoons of butter and set them aside.
4. 4. Mix the milk with the lemon juice.
5. 5. Let the milk-lemon mixture stand for 15 minutes.
6. 6. Mix the cornmeal, flour mix, sugar, baking powder, baking soda, salt, and pepper in a bowl.
7. 7. Whisk the eggs in a large bowl.
8. 8. Stir the lemon-milk mixture into the eggs.
9. 9. Stir the melted butter into the eggs.
10. 10. Add the flour mixture.
11. 11. Stir everything briefly until you have a smooth batter.
12. 12. Line a baking sheet with baking paper.
13. 13. Pour the batter onto the tray.
14. 14. Smooth out the batter.
15. 15. Bake the bread in the preheated oven at 200 degrees Celsius (180 degrees Celsius for fan-assisted ovens or gas mark 3) for 15 minutes.
16. 16. Remove the tray from the oven.
17. 17. Cut the bread into 15 pieces.
18. 18. Brush the surface with the reserved butter.
19. 19. Bake the bread for another 15 minutes.
20. 20. Let the bread cool briefly.
21. 21. Serve the bread while warm.

Nutrition per serving

• kcal: 232
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 33 g