My Gluten Free Polenta Cake (aka Skillet Cornbread) Recipe baked at The Secret Log Cabin, Snowdonia

Gluten Free Skillet Cornbread Recipe

The perfect accompaniment to a Fika break {the Swedish art of mindfully pausing to take a coffee break}. Whether cooking in an enamel bowl in the oven, in a tin mug over a fire, or in a mess tin over a gas burner in the pouring rain.. this recipe always comes out light and scrummy.

Drizzle with honey, or maple syrup .. and a few gorse flowers if you’re out and about.. and you have the perfect Trail Treat.


100g of Polenta (cornmeal)

100g of Gluten Free Self Raising Flour

100g of Ground Almonds

200g of melted Unsalted Butter

200g of Golden Caster Sugar

3 Eggs

1.5 tsp of GF Baking Powder

1 tsp of Vanilla Essence

1 finely chopped Banana

Honey for drizzling..


In a large bowl, combine the melted butter and sugar. In another bowl loosely combine the Polenta, Flour, Ground Almonds and Baking Powder.

Now slowly add your bowl of Flour etc to your sugar/butter mix. Gradually adding your eggs in to the mix as your go.

Once combined I then add a little vanilla essence, and mix in a finely chopped banana.

Now line your receptacle with grease proof paper/parchment, then cook however you like ~ in the oven at 150o for 30 mins, or gently over a gas burner/campfire. once cooked through, leave to cool in the tin, then tip upside and drizzle with honey.

Even in the pouring rain, I love cooking outdoors. On this particular day Bella (my husky) and I took our Fika break in the most beautiful Secret Cabin, hidden deep in a Snowdonia forest.. I dug out an old mess tin and turned it in to a mini Dutch Oven for my bake. I generally use a low heat when cooking outdoors, the cake cooks wonderfully fast using this method.

Secret Log Cabin Snowdonia

When cooking Polenta Cake inside, I still use enamel bowls to cook in..

Read more about living a HyGge&WyLD lifestyle in my new book ~ coming soon

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