Brunch Bake Recipe

Gluten free cornbread mix brunch bake recipe

We’re planning on making this tasty and filling Brunch Bake over the Christmas holiday break. It’s made using our new gluten free Cornbread Mix, and the gluten free recipe is also on the insert sheet that comes with the mix.

Serves 6-8

Baking time 18 mins.


1 Cornbread Mix made up as per instructions on the pack, but using 150mls milk rather than 2 tbs; 1 large red onion chopped; mixed veg of your choice; 2 tbs rapeseed oil; gluten free veggie sausages, fresh thyme or rosemary.


Brush a baking tin (30cm x 23cm) with melted butter.

Make up the mix with 150mls milk.

Add extra seasoning (we used snipped fresh thyme) and stir this into the batter.

Roast the chopped onion and mixed veg with 2 tbs rapeseed oil at 180 deg C/350 deg F for 20 mins. Then add the roasted veggies to your batter and pour into the baking tin. 

Add on top gluten free veggie sausages, button mushrooms and cherry tomatoes.

Sprinkle with more thyme or sprigs of rosemary.

Bake at 180 deg C/350 deg F for 18 mins.

Best served warm as a meal in its own right.