Cornbread

Crispy on the outside, crumbly and moist on the inside. Just the way cornbread should be.

Makes 1 loaf

2 cups coarsely ground polenta (cornmeal)
1 tsp salt
2 tsp baking powder
1 egg, beaten
2 Tbsp garlic infused olive oil
1 1/2 cups lactose-free milk
2 Tbsp lemon juice or white vinegar
2 Tbsp white sugar

Preheat oven to 200C. Grease a 8-inch square pan or loaf pan and line with baking paper.

Combine lactose-free milk with lemon or white vinegar in a jug and let sit for 10 minutes. This will curdle, thicken and work just like buttermilk. Give it a good stir before using.

Combine cornmeal, salt, baking soda and baking powder in a bowl. In a separate bowl, whisk together egg, oil, lactose free “buttermilk” and sugar. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. Pour into the prepared pan. Bake for 20-30 minutes or until lightly brown on top and when you insert a skewer into the centre, it comes out clean.

Cool on a cooling rack and serve warm in slices.