Tried and True Cornbread

[Guest guest]

Here's my favorite cornbread recipe. It's light and sweet (I prefer to make it

with honey and

vanilla soy milk but there are other options,) and it's very quick and easy to

make. I've also

used it as a substitute for shortcake with some strawberries and Kool whip. Hope

you enjoy it as

much as I have.

 

1 1/4 cups cornmeal

1/2 c. brown rice or sorghum flour

1/4 c. potato starch

1/4 c. tapioca flour

1 1/2 tsp xanthan gum

1/3 c. sugar or honey

2 tsp gf baking powder

1 tsp salt

2 large eggs, lightly beaten or egg sub

1 c. milk (cow, rice, soy)

1/3 c. vegetable oil

 

1. Grease 8x4 " or 8 " round or square nonstick pan. Set aside. Preheat oven to

350 degrees.

2. In medium bowl, combine flours, xanthan gum, baking powder and soda, and

salt. Make well in

center. Set aside.

3. In another bowl, beat egg, milk, and oil until well blended. Add egg mixture

all at once to

dry mixture, stirring just until moist. Batter will be the consistency of thick

cake batter.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned. Serve

warm. Serves

12... or 1, if you're really hungry and greedy. It's delicious!

 

Credit where credit is due: This is from my favorite recipe book called

" Wheat-Free Recipes &

Menus " by Carol Fenster, Ph.D. It has very delicious recipes that were all

written with Celiacs

and Autism in mind. All are wheat-free and mostly dairy free options too.