This recipe for gluten-free cornbread with poached eggs is a delicious brunch option to make for your family. The cornbread makes about 8 slices and each can be topped with a perfectly poached egg.
When selecting the ingredients that I use, locality is always a priority. When you choose eggs by Conestoga Farms, you’re choosing wholesome, local eggs produced by Ontario farmers and their families.
Their farmers are proud members of the Egg Farmers of Ontario and the Egg Farmers of Canada. The eggs are also certified local by Foodland Ontario. When shopping, choose eggs with the Foodland Ontario logo on the carton to support local Ontario egg farmers.
“Because Local Matters”
This recipe uses Conestoga Farms Free Range Eggs. These eggs are produced by hens that are raised with unlimited access to outdoor pastures. This contributes to the flavour and the beautiful bright orange colour of the yolks.
For more information on their eggs visit Conestoga Farms.
How to make Perfectly Poached Eggs
Poached eggs are a bit daunting to make as they do take some skill. But once you have figured out the strategy, they are a simple and effective way to make eggs for the whole family.
To start, bring a pot of water (3/4 full) to a boil. Then add 1-3 tbsp of white vinegar – this increases the acidity of the water, without leaving a vinegar-y taste. The vinegar will then force the eggs to coagulate (cook to their solid state) more quickly, and make for a less messy, better shaped poached egg. Vinegar is not necessary to make eggs this way, but it does make the process a whole lot easier.
Crack the desired number of eggs into the boiling water. Immediately turn off the stovetop heat and cover the pot. Allow the eggs to sit in the hot water for 3-5 minutes. 3 minutes for a runny yolk, 4 minutes for a softer yolk and 5 minutes for a firm yolk.
Take the eggs out of the hot water with a slotted ladle or spoon. Ensure that all the water is drained from the spoon before placing the eggs on top of the cornbread.
How to make Gluten-Free Cornbread
Cornbread is a great addition to any meal, but it can also be served as the base of any egg dish. It is a classic that I have loved since I was a child – with soups, chilis, salads and, of course, topped with poached eggs.
To make the gluten-free cornbread, mix the dry and wet ingredients in separate bowls then combine all the ingredients together. Pour into a greased loaf pan and bake for 30-40 minutes at 425°F. The amount of time needed will depend on your oven, and it is best to check its doneness by sticking a toothpick into the middle of the loaf.
If it comes out clean, it is ready! If it has some batter on it, put the bread back in the oven for 5-minute increments and repeat the toothpick trick until it comes out clean.
When the bread is done, allow it to sit on a wire rack in the pan for at least 30 minutes. The cornbread will likely stick to the sides of the pan when it first comes out of the oven, and this prevents it from breaking apart when you remove it.
Once cooled, slice into 8 pieces with a serrated knife. Top with butter, hummus, lettuce, avocado, tomatoes or any other favourite toppings before adding your poached eggs.
Sprinkle with salt and pepper and enjoy!
Any leftover cornbread should be wrapped or stored in a glass container and kept in the refrigerator. It will stay fresh for 4-5 days. For the best results, microwave any leftover slices for 15 seconds before adding your toppings.
Poached eggs are best if served immediately, but will store in the refrigerator for up to 2 days. I would recommend storing them in an ice bath in the fridge. When they are ready to be eaten, place the eggs in a boiling pot of water for 30 seconds to 1 minute, then serve.
As always, if you have any questions, comments or substitutions that you have tried, please leave a comment on this post. I would love to hear how you enjoyed your gluten-free cornbread and poached eggs!
Gluten-Free Cornbread with Poached Eggs
- 1 cup all-purpose gluten-free flour
- 1 cup cornmeal
- 2 tsp gluten-free baking powder
- ½ tsp salt
- 3 Conestoga Farms Free Range eggs
- 3 tbsp honey
- ½ cup almond beverage or alternative nut/oat beverage
- ¼ cup vegetable oil
- ½ cup coconut yogurt or alternative yogurt
- Conestoga Farms Free Range eggs
- 1-3 tbsp white vinegar optional
- Salt & pepper to taste
- Preheat oven to 425°F.
- Add flour, cornmeal, baking powder and salt into a large bowl. Whisk until combined.
- Whisk together 3 eggs, honey, almond beverage, oil and yogurt.
- Fold the wet ingredients into the dry ingredients with a spatula until there are no clumps.
- Pour mixture into an 8-inch loaf pan lightly greased with oil.
- Bake for 30-40 minutes, or until a toothpick comes out clean from the centre of the bread. The top should be golden brown in colour.
- Allow the cornbread to sit in the loaf pan for about 30 minutes. Then slice with a serrated knife and serve. Top with butter or other spreads, fresh vegetables and poached eggs.
- In a small- to large-sized pot (small for 1-3 eggs; medium for 3-6 eggs; and large for 6-8 eggs), fill ¾ with water. Bring to a boil over high heat.
- Once the water is boiling, add 1-3 tbsp of vinegar to the water (1 tbsp for small pot, 2 tbsp for medium pot, 3 tbsp for large pot). Then crack the eggs into the boiling water.
- Immediately turn off the heat and cover the pot for 3-4 minutes for runny eggs and 5 minutes for hard-boiled eggs.
- Remove the eggs from the water with a slotted ladle or spoon. When there is no excess water left in the slotted spoon, place the eggs on top of the sliced cornbread. Sprinkle with salt and pepper.