Cornbread with sunflower seeds

Cornbread with sunflower seeds

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Marcos Fábio

Make yourself a delicious sandwich with this gluten free cornbread, perfect for an afternoon coffee break or a snack.


250 g Mix B - Bread-Mix
100 g yellow cornmeal
1 tbsp sugar
1 tsp salt
300 ml lukewarm water
40 g extra virgin olive oil
1 package dry yeast
4 tbsp sunflower seeds
For sprinkling:
1 tbsp sunflower seeds


  • Mix all the dry ingredients (except the salt) together in a bowl.
  • Add water little by little, then the salt and mix well.
  • Pour into a bread form, cover with cellophane and let rise in a tepid room for approx. 30 minutes or until the dough has doubled in volume.
  • Brush the surface with water, sprinkle on the sunflower seeds and bake in a 200°C oven for approx. 30 minutes.
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