This is a simple-to-make, non-fussy, slightly sweet, fairly low-fat corn bread that accepts a number of amendments to change its character. It was an easy adaption of a family favorite that used wheat flour. it keeps very well.
- Amount Measure Ingredient
- 1 Cup Yellow corn meal
- 1 Cup Gluten-free flour of your choice
- 4 Tablespoons White sugar (You can use more or less.)
- 5-1/2 teaspoons Baking powder (The wheat-based version used 4. Gluten-free modification requires 50% more leavening.)
- 1/4 teaspoon Salt
- 3/4 teaspoon Xanthan gum or guar gum (Note: you can make a 50%-50% mixture and you will get more spring.)
- 2 large Eggs
- 1 to 1-1/4 Cups Milk
- 1/4 Cup Melted margarine
- Mix dry ingredients together in large bowl. Add a good shake of ground cumin. (optional, but everyone misses it when I don't put it in)
- Mix eggs, milk, margarine together and add to dry ingredients. Mix well.
- Pour into prepared pan, bake and enjoy.
- Bake 20 - 25 minutes at 425Â° F in an 8 inch square baking pan that has been greased and then floured with brown rice flour. The bread is done when a cake tester is inserted and comes out clean. You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning. Gluten-free flours tend to turn brown faster.
- we use earth balance vegan buttery sticks for the margarine, and 1% milk, but it is sinful if you use butter and whole milk instead.
- Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeÃ±os or drained mild Ortega chilies.
- This recipe keeps very well for 3-4 days, although it usually doesn't last that long. It also cuts in half and doubles very well.
- for using wheat flour, make the following changes:
- use only 4 t. baking powder.
- omit xanthan and guar gum.
|Amount Per Serving||%DV|
|Serving Size 70g|
|Recipe makes 9 servings|
|Calories from Fat 65||40%|
|Total Fat 7.38g||9%|
|Saturated Fat 1.84g||7%|
|Trans Fat 0.94g|
|Total Carbs 20.94g||6%|
|Dietary Fiber 0.7g||2%|