Cornbread

There are many things to love about cornbread. I love the texture. It's more granular and filling than a sponge, and is traditionally is served in a large wedge alongside your main course. It's also a hybrid savoury-sweet. The first time my niece and nephew were given a piece, they couldn't believe their luck that they were being served cake for their dinner. And bottom line, I love the colour: it looks like it's full of sunshine.

The following recipe was once wheat- and cow's dairy- laden. In its original form, I have no doubt that it was sublime as it was the result of a long search from a close friend who had made it her quest to find the perfect cornbread recipe. Kindly she let me have a look and make some alterations.

Cornbread

Preheat the oven to 200 degrees. Grease either a round cake tin or a 9" by 5" bread tin.

Mix together the dry ingredients in a medium-sized bowl:

• 1/2 cup brown rice flour
• 1/4 cup cornflour
• 1/4 cup ground almonds
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 cup polenta or cornmeal
• 3/4 cup dried fruit, such as blueberries, cranberries or tart cherries (optional)

In a smaller bowl, whisk the wet ingredients:

• 2 eggs
• 1 1/2 cup milk (goats or soya)
• 1/3 cup rapeseed oil (often sold as 'vegetable oil' in shops)
• 1/4 cup honey

Make a well in the dry ingredients, and pour in the wet. Stir until moistened throughout. The mixture will appear a bit lumpy, but that's ok: it's better not to overstir, and the lumps should even out in the baking anyway.

Pop in the oven for approximately 45 minutes. You can test for readiness in a couple of ways. It's done when 1) you pierce it with a knife and it comes out clean and/or 2) when you press in the centre, it springs back up again. If you find it's brown on top but still a bit wet, simply press a sheet of tin foil lightly around the top of the pan. This will keep it moist while stopping it from burning.

The cornbread stays fresh for two days, so enjoy eating it as it is at first. On day 3, rather than eating it in its less than sublime natural form, add some heat: put it in the toaster (turn the toaster on its side at the end to coax it out if you fear it may all apart) then spread on some marmalade. It's nudelicious for two more days.