This makes a lovely easy bake, made using our adaptable new Cornbread Mix. Alternatively bake in a mini muffin tin to make perfect gluten free canapés.
1 Cornbread Mix made up as per the instructions
150g goats cheese or feta, crumbled
150g raw grated beetroot
2 tbs gluten free Horseradish sauce
Lots of fresh mint – we used home grown, the equivalent of half a typical supermarket fresh herb pack.
Pre-heat oven to 180 deg c.
Brush a baking tray (30cm x 23cm x 4cm) with oil.
Mix the cornbread up as per pack instructions and add the goats cheese or feta, raw grated beetroot, horseradish sauce and fresh mint.
Spoon into the baking tray, spread out evenly with a pallet knife, and bake at 180 deg for 26 minutes until golden brown and the goats cheese is starting to colour.
Best served straight from the oven.