Friday, July 26, 2013

Gluten-Free Sweet Cornbread

 
I was having a great pain free day, so I decided to make my man and hearty southwest black bean and corn soup with some fresh corn bread. I made it the way cornbread should be made. With only corn. I do not know how or why people started putting wheat flour in their cornbread. It is not necessary. Using corn flour not only makes it naturally gluten-free, but it also makes it extra sweet. 

If you are concerned about GMO corn products, you can use Bob's red mill certified organic corn grits and certified organic corn flour. 

I like to serve mine with honey butter. It is easy to make. Just one stick of butter mixed with 1/4 cup raw honey. Makes the perfect butter for this bread. Enjoy!



Gluten-Free Sweet Cornbread
adapted from Creations By Kara

3/4 cup sugar
1/2 cup oil
2 eggs
1 cup milk
1 1/2 cups corn flour
1 1/2 cups corn grits
1 Tbsp. baking powder
1/4 tsp salt



Blend sugar and oil, beat in eggs and milk. Combine dry ingredients and add. Mix well. Pour into a well greased 9×13" pan. If a glass pan,bake at 350° for 20 - 25 minutes. If using a metal or ceramic dish bake at 375° for about 20-25 minutes or until a toothpick comes out clean.
Best if served warm, with honey butter.

No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.