This simple and delicious cornbread is also Gluten Free. It makes a perfect accompaniment to winter soups or stews.

Ingredients and method

Beat together:

¼ cup honey

1 cup buttermilk (or milk with a small amount of lemon juice or yoghurt added)

1 egg

Mix in:

1 cup of cornmeal

I cup brown rice flour (or wholemeal/white flour – note: the bread would no longer be gluten-free)

2 tsp baking powder

½ tsp bicarb soda

½ tsp salt

3 Tbsp melted butter or olive oil

Spread into 8 inch square pan or loaf tin and bake for 20 minutes at 200c