Gluten-free Cornbread with Cheese Recipe
A fluffy, savoury cornbread recipe, flavoured with ricotta cheese and parmesan, so buttery delicious that it can be served as a side dish or as a warm appetizer.
Equipment
- food processor
- mixing bowl
- whisk
- baking dish
Ingredients
- 500 gram corn kernels cooked
- 2 eggs
- 70 gram unsalted butter
- 3 tablespoon cornflour
- 1½ tablespoon baking powder
- 80 gram ricotta
- 20 gram parmesan
- salt and pepper to taste
Instructions
- Seperate the eggs and melt the butter. Keep the whites on the side and add the yolks in a food processor.
- Add the corn kernels, cornflour, baking powder, ricotta, grated parmesan and melted butter to the yolks.
- Mix all ingredients to a smooth puree and place in a bowl. Meanwhile whisk the egg whites until they have reached stiff peaks.
- Gently fold the egg whites into the corn mixture using a rubber spatula until completely incorporated. Season with salt and pepper.
- Line a baking dish with parchment paper and fill the corn mixture until the top.
- Bake in the oven at 160°C (320°F) for 1 hour. Take out the cornbread and let it slightly cool down before cutting it.
- Serve it as a side to your favourite main.
Notes
how long can I keep cornbread?
As a rule keep the cornbread no longer than 5 days. Alternatively you can freeze the cornbread for up to 3 months.
how do I store cornbread?
If the cornbread is eaten the same day you made it you can keep the cornbread covered in the baking dish itself at room temperature. For longer storage keep refrigerated in an air-tight container.
Nutrition
Nutrition Facts
Gluten-free Cornbread with Cheese Recipe
Amount Per Serving (120 g)
Calories 335
Calories from Fat 198
% Daily Value*
Fat 22g34%
Cholesterol 133mg44%
Sodium 840mg37%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
Vitamin A 740IU15%
Vitamin C 2mg2%
Calcium 387mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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