Cornbread, Gluten Free (or not)
Use this yummy corn bread as a side dish with butter and honey. You can also use it as the main dish with Sloppy Jo sauce, or taco toppings on top.
|1 cup||Gluten Free Flour Featherlight Mix (or use all-purpose flour and omit the xanthan gum) (Featherlight recipe in this Cook'n Club Cookbook)|
|1/2 teaspoon||xanthan gum|
|2 to 4 tablespoons||sugar|
|1 tablespoon||baking powder|
Preheat oven to 425°F.
Combine all the dry ingredients in a large bowl. In a separate bowl mix milk, oil, and eggs. Slowly add wet ingredients to the dry ingredients.
Beat on high speed approximately 1 minute (until it's well blended). Pour batter into a well greased 8 x 8-inch (for thicker, softer cornbread) or 9 x 13-inch pan (for thinner, dryer cornbread).
Bake for 20 to 25 minutes for an 8 x 8-inch pan or 12 to 15 minutes for a 9 x 13-inch pan.
Recipe source: Gluten Free, LIfe Tastes Good Again Cookbook from Cook'n
Photo source: http://www.gluten-free-diet-help.com/gluten-free-cornbread.html