This corn bread is soooo good, and quick to make. It tastes great with chili, or warm out of the oven with some butter spread on it. It also makes great breadcrumbs, as in my enchilada meatballs.
Ingredients
- 1/2 cup gluten free cornmeal
- 1/2 cup gluten free flour blend
- 2 tablespoons sugar
- 2 teaspoons gluten free baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup plain soy or almond milk
- 2 tablespoons corn oil
Directions
- In a bowl, combine the cornmeal, flour blend, sugar, baking powder and salt. In another bowl, blend egg, milk and oil; stir into dry ingredients. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 425 degrees F for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.
No comments:
Post a Comment