3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
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!
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.