I decided cornbread sounded really good for dinner, but stopped short realizing I was the only one who could eat it. Having two people with a gluten intolerance is not always easy, but they feel better so I should not complain. The recipe we traditionally use is a little more like cake, but oh so yummy. It was just one more recipe I have had to revamp since we switched to being gluten free. My mom and I are continually reading and researching how to make things gluten free and still taste good. We put our heads together and came up with this re-do on an old favorite. It turned out great! We took it to my in-laws for dinner on Easter and it was a huge success.
1 1/2 Corn Meal
1 1/2 ATK Flour Blend
1/4 C Buttermilk Powder
1 tbls Baking Powder
3/4 tsp Salt
1 tsp Xanthan Gum
1/2 tsp Baking Soda
5 tbls Canola or Vegetable Oil
3/4 C Sugar
2 tbsp Molasses
1 1/2 C Water
1 tsp Vinegar
3 large Eggs
1. Preheat the oven to 375 degrees. Lightly grease a 9″ x 13″ pan.
2. Mix together the cornmeal, ATK flour, buttermilk powder, baking powder, salt, xanthan gum, and baking soda.
3. Whisk together the oil, sugar, water, vinegar, and eggs.
4. Mix in 1 cup of dry ingredients into the oil mixture. Add the remaining dry ingredients 1 cup at a time; scraping the bowl after each addition.
5. After all the dry ingredients have been added, beat on medium speed for 2 to 3 minutes.
6. Pour batter into prepared pan and let sit for 10 minutes.
7. Bake for about 25 minutes. Toothpick should come out clean when inserted to the center and be lightly brown.
8. Cool for about 5 minutes, serve warm with butter and honey.
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