Today I was hunting around the internet for a GF Cornbread recipe that would use some of the things I had around the house. Most had buttermilk, or some complex combination of flours and xanthum gum, or involved entirely too much butter. I went over to look at my generic cornmeal and lo and behold there was the perfect "stuff around the house" recipe. I substituted the 1.25C of all purpose flour with what I had left of my Bob's Red Mill GF AP Flour (about 3/4 of a cup) and then topped it off with Bob's GF Baking Mix (which has baking powder/xantham in it). The recipe is modified as follows and makes a light, fluffy, delicately sweet cornbread in about 15 minutes.
GF Cornbread
Modified from a container of Kroger brand Yellow Corn Meal
Ingredients
- 3/4 c Corn Meal
- 3/4 c GF All-Purpose Flour (Bob's Red Mill)
- 1/4 c GF Baking Mix (Bob's Red Mill)
- 1 tsp baking powder
- 1/4 c sugar
- 1 c milk
- 1 egg, beaten
- 1/4 c vegetable oil
Directions
- Preheat oven to 400 degrees.
- Grease a 9x9 square pan or similar pan of your choosing (round, square, what have you)
- Mix corn meal, flours, baking powder, and sugar.
- Mix milk, egg, and oil and add to dry ingredients.
- Mix well and pour into baking pan.
- Bake for 15 minutes or until toothpick comes out clean. I noticed that the top of the bread appeared dry the edges were golden brown.
I am serving this with a little butter and my home made chili.
Great for a cold, rainy night like tonight!
Tait & Ems
Jaimi-
ReplyDeleteI found this buttermilk substitute online a while ago and I use it in pretty much everything that calls for buttermilk. You might want to try it out!
Place a tablespoon of lemon juice or white vinegar in a measuring cup. Add enough milk to make one cup of liquid. Let stand for 5 minutes. And you're done!