Sweet! Gluten Free Sweet Cornbread or Corn Muffins |
|
 |
Prep Time: 2 Minutes Cook Time: 38 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour. Ingredients:
187 1/2 g gluten-free flour (6.6 ounces or about 1.5 cups) |
1/2 cup cornmeal |
2/3 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 large eggs |
1 1/4 cups milk (for non-dairy, use almond, rice, or soy) |
1/2 cup vegetable oil |
Directions:
1. Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
2. Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
|
|