The dinner I made this evening was disappointing so I’m not even going to bother including a photograph or recipe. I wasn’t quite “in the moment” when I was preparing the marinade and cooking what was supposed to be Sticky Pork with Fried Rice. You see the pork didn’t have that lip smacking stickiness because I had accidentally omitted a couple of key ingredients and had inadvertently left it on the BBQ a tad too long. Anyway, it was still very edible, still nutritious, my children and husband were complimentary but I didn’t feel the dish was quite up to my usual standard. 

The sunshine yellow Cornbread pictured above however was perfect. My mother-in-law mixed this up in a jiffy yesterday afternoon and has kindly shared her recipe. Soft and moist on the inside with a crisp, thin outer crust. Each slice is packed with familiar cornmeal flavour and punctuated with creamy buttons of fresh ricotta. 

This dish has the added advantage of being completely gluten free, which is a triumphant find for those people who cannot stomach gluten. However it is essential to check the ingredients on the instant polenta that you buy. Some brands actually contain small amounts of wheat flour and would have to be avoided if you are baking this for someone who is gluten intolerant. 

Soft, Gluten Free Cornbread  – makes 12 thick slices

Ingredients
5 eggs, preferably with plump, yellow-orange yolks.
3 tablespoons olive oil – I use Australian extra virgin olive oil.
500 grams ricotta – I always use full cream because the flavour, texture and moisture is supremely better than the low fat variety. 
1 cup milk
1 cup instant polenta (cornmeal)
1 1/2 teaspoons baking powder
sea salt to taste
unsalted butter, about 10 grams

Preheat your oven to 190 degrees fan-forced or 210 degrees conventional. Grease the inner sides and base of a 23cm round or square springform baking tin with a generous amount of butter. 

In a large mixing bowl, whisk together the eggs, olive oil, ricotta and milk until combined. 

Add the polenta, baking powder and a good grind of sea salt (about half a scant teaspoon). Mix thoroughly until you have a thick, textured batter. 

Pour this into your prepared baking tin, smooth over the top with a spatula. Place in the oven for 1 hour. It is ready when the cornbread comes away from the sides of the tin and a skewer inserted into the middle comes out clean. 

When ready, remove from the oven and leave in the tin for 10 – 20 minutes before turning out onto a serving plate. Cut into generous slices and serve while still warm with thick Greek Style yoghurt. This can also be eaten once cool, which makes it ideal as a school or work lunchbox solution.