Caramelized Onion Cornbread

2 medium onions chopped

170g polenta

120g gluten-free flour

2 tsp baking powder

1 tsp salt

1 tsp brown sugar

2 tsp ground cumin

¼ tsp ground chilli flakes

250ml soya milk or coconut milk

2 eggs

3 tblsp olive oil

Caramelize the onions, adding 1 tsp of ground cumin and 1 tsp brown sugar. Leave to cool.

Mix dry ingredients together. Mix eggs, soya milk and olive oil together and stir into the flour mixture. Beat together until smooth. Add the cooled onions and spoon mixture into a greased 1 lb loaf tin. Bake for 35 mins at 200°C. Leave to cool in the tin for about 10 mins before turning out onto a rack to cool completely.