corn bread Recipe

• 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

1. Mix dry ingredients together in large bowl.
2. Add a good shake of ground cumin.
3. (optional, but everyone misses it when I don't put it in)
4. Mix eggs, milk, margarine together and add to dry ingredients.
5. Mix well.
6. Pour into prepared pan, bake and enjoy.
7. Bake 20 - 25 minutes at 425A degrees F in an 8 inch square baking pan that has been greased and then floured with brown rice flour.
8. The bread is done when a cake tester is inserted and comes out clean.
9. You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning.
10. Gluten-free flours tend to turn brown faster.
11. 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.
12. Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeAos or drained mild Ortega chilies.
13. This recipe keeps very well for 3-4 days, although it usually doesn't last that long.
14. It also cuts in half and doubles very well.
15. for using wheat flour, make the following changes:
16. use only 4 t. baking powder.
17. omit xanthan and guar gum.

amount, yellow corn meal, flour, white sugar, baking powder, salt, xanthan, eggs, milk, margarine

Taken from cookeatshare.com/recipes/corn-bread-31963 (may not work)