Steak and onion cornbread sandwiches

  • 1h
  • 6
  • 549 kcal
  • Intermediate
  • Coeliac disease , Coeliac , Low sugar
  • Dairy , Eggs

Per 234 g contains

549 kcal 2289 kj
27%
22.2 g
31%
3.5 g
17%
1 g
1%
0.8 g
13%

of an adult's recommended intake.
Typical energy values per 100g: 979kj/235kcal

Food traffic light labels explained

A delicious gluten-free lunchtime treat, perfect for lunchboxes or as a light midweek supper.

There are few things as satisfying on your lunch break as a hearty sandwich packed with delicious goodies, but for those with coeliac disease, this staple bready treat can be totally off limits. Thankfully, a tempting alternative is available in the form of cornbread, a mainstay of American comfort food.

Cornbread does not traditionally contain yeast, and in this version flour is omitted, so the resulting texture is something like a savoury scone. The steak and onion filling is protein-rich. For a tasty vegetarian alternative, why not try substituting the steak with grilled halloumi.

Cornmeal is also known as polenta and is available in most major supermarkets, particularly in the world foods section.

Ingredients

  • Cornmeal
    400g 15.8oz
  • Semi-skimmed milk
    300ml 10.5fl oz
    Dairy
  • Eggs
    2 average 100g
    Eggs
  • Rapeseed Oil
    100ml
  • Beef sizzling steak
    350g 13.8oz
  • Onion
    1 Medium 150g
  • Ground black pepper
    5g 0.1oz
  • Baking powder
    1 tsp 5g
Show all

Cooking Method

  1. Preheat the oven to 200°C for a conventional oven, 180°C for a fan oven.
  2. Beat the eggs together with the milk and rapeseed oil. Add the cornmeal and mix until thoroughly combined.
  3. Pour the cornbread mixture into a greased loaf tin. Bake for 40 minutes or until a skewer comes out clean when inserted into the bread.
  4. Trim and discard any fat from the beef steak. Slice the steak into long, thin strips.
  5. Heat up a good non-stick frying pan over a medium heat. Add the steak and fry until cooked through and well seared. Spoon the cooked steak on to a plate and set aside.
  6. Finely slice the onion. Fry the onion in the same pan you used for the steak, coating the onion in the juices left over from the meat, until the onion is soft and deeply browned.
  7. Take the pan off the heat, tip the steak back into the pan with the onions and mix together.
  8. Slice the cornbread as you would a loaf of bread and fill the slices with the steak and onion filling. You can make several sandwiches at the same time for the whole household, or if you'd rather have the sandwiches over several days, the cornbread and filling will stay fresh in the fridge for a few days.

Nutritional Information

Typical Valuesper 100gper 234g serving
Energy
235 kcal
979 kj
549 kcal
2289 kj
Fat
of which saturates
9.5 g
1.5 g
22.2 g
3.5 g
Carbohydrate
of which sugars
24.7 g
1.7 g
57.7 g
1 g
Fibre1.4 g
3.3 g
Protein11.8 g
27.7 g
Salt0.3 g
0.8 g

Cornbread

Cornmeal is a flavourful and gluten-free alternative to wheat flour. Milk is an excellent source of calcium and eggs are a great source of protein.

Beef sizzling steak

Beef is a great source of protein, iron and vitamin B12.

Onion

Onions are a good source of both fibre and folic acid.

I have been diagnosed with coeliac disease for around 4 months. I would say im strict on the gluten free diet including excluding may contain or produced in a factory that contains as advised and its...

BusyBee96
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