I love corn bread and I find it very easy to make. It can be eaten on its own or with a lot of things. I love to make corn bread during the Christmas season, and I love to add cranberries and fresh rosemary to it to make it look and taste more festive.
Today I prepared this bread and served it with my Chicken Roulade. They looked and tasted amazing together and everybody was raving about them.


Servings: 6-8 portions

- 1 cup corn meal or polenta
- ¾ cup gluten-free all-purpose flour
- ¼ cup sugar
- 1 tbsp. baking powder
- 1 tsp salt
- 3-4 springs fresh rosemary (take only the small leaves without the stems)
- ½ cup dried cranberries
- 2 eggs
- 1 cup milk or almond milk (for a dairy-free recipe)
- ½ cup vegetable oil (I use canola oil)


  1. Put the eggs and sugar in a bowl and use the electric beaters to beat them well.
  2. Add the oil and the milk.
  3. Beat for two minutes then turn off the electric beaters.
  4. Use the spatula to mix in the corn meal, flour, salt, and baking powder.
  5. Stir in the rosemary and cranberries.
  6. Oil a round cake pan (23 cm diameter) and pour the batter in the pan.
  7. Bake in a preheated oven on 200°C for 45 minutes or until the center id dry and the top is golden brown.
  8. Turn the corn bread on a rack to cool.
  9. Cut into triangles and serve with Chicken Roulade.