The other night I whipped together a tasty pan of gluten-free corn bread which Pilot raved about, between yummy noises.
Here is the easy-peasy recipe.
- 2 C cornmeal
- 1/2 C sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/4 C vegetable oil
- 1 C buttermilk – If you do not have any buttermilk, you can take regular milk and add 1 T lemon juice OR white vinegar. Do this ahead of time, and let stand 5 minutes.
- 2 T butter to coat frying pan.
Place 10 1/2 inch cast iron skillet in oven, (or any other oven proof pan) and preheat to 425 degrees. Drop 2 T butter in skillet once it is hot.
Mix together 1st four dry ingredients.
Add next 3 three wet ingredients.
Remove skillet from the oven. Tip pan side to side, to evenly coat with the melted butter.
Pour batter into frying pan, and bake for 20 minutes.
I’d love to hear how you liked the corn bread, if you decided to make it.
I wish you well.
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Have you tried this with almond milk rather than dairy milk? I have a friend who is gluten/dairy sensitive. Thanks for your informative posts–I’m a new diagnosis Celiac and appreciate these recipes very much.
Hi Cyn. Thanks for dropping by. Nope. Haven’t tried it with almond milk. It might work. Let me know if your friend tries it that way. Celiac’s tough, but there is a lot of good info out there. It takes time to adjust, but it does get easier…not easy, but easier. Glad the recipes help.