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May 16, 2010

Corn Bread

1 c. cornmeal
1/4 c. corn flour (or use 1 1/4 c. cornmeal)
1 c. gluten-free flour mix (I used a sorghum blend)
1/4 - 1/2 c. sugar (depends on how sweet you like it)
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. salt
2 large eggs
1 c. milk (try a substitute if you're dairy free)
1/3 c. melted butter (or oil)

Preheat oven to 375 degrees. Spray a 8 x 8 inch baking dish or use a 10 inch cast iron pot/skillet. In a medium bowl combine the dry ingredients. In a small bowl combine the wet ingredients. Add the wet ingredients to the dry ones and stir just until moistened. Pour into the prepared dish. Bake about 25 minutes until the top is firm. This recipe was adapted from Carol Fenster's book Cooking Free.

Just a note on corn meal. I have yet to find a brand that I'm positive is gluten-free. I am using Arrowhead Mills which states gluten-free on the package, but I don't think it is made in a dedicated facility. I'd love to hear from you if have a brand that would be safer.

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