Cornbread Cheese Dippers Recipe

Cheesy gluten free cornbread dippers with chutney

Autumn is the perfect time for chutney or fruit cham making, and these gluten free cornbread cheese dippers work wonderfully as an accompaniment. This simple but delicious recipe can easily be adapted to use whichever variety of cheese is residing in your fridge.

Boost the flavour further by adding a couple of teaspoons of paprika, some chopped chives or some fresh rosemary to the mix before baking.

Suitable for: gluten free


Cheesy cornbread dippers on breadboard; gluten free ingredients

Cheese dippers; all gluten free ingredients

50g polenta

50g brown rice flour

1tsp gluten free baking powder

1/4 tsp salt

A pinch of pepper

3 free range eggs

200g/7oz butter, melted

2 tbsp milk

60g/2 ¼ oz grated cheese of your choice – cheddar works well, but you could also try mozzarella, parmesan or some crumbled goats’ cheese

Preheat the oven to 180°C / Gas 4 and lightly grease a 20cm sandwich tin with melted butter or vegetable oil.

Pop the polenta, rice flour, baking powder, salt and pepper into a bowl and add the eggs. Mix well with a spoon or handheld whisk before adding the melted butter and milk. Continue mixing until a smooth batter is formed, before spooning into the tin and sprinkling all over with the cheese. Bake for 16 to 18 minutes, or until cooked through and the top springs back when pressed gently.

Allow to cool before removing from the tin and slicing into dippers. Serve with cheese and chutney or fruit cham, or alternatively pair with soup for a delicious warming lunch.

Gluten free cornbread dippers with cheese and chutney