Corn Bread

Recipe from Cooking Free by Carol Fenster

1 1/4 cups cornmeal
1 cup gluten free flour blend
1/3 cup sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 large eggs
1 cup 2% milk (cow, rice, soy, or almond milk)
1/3 cup canola oil

Preheat oven to 375 degrees F. Grease 8-inch square nonstick baking pan or 9-inch cast iron skillet and set aside.

In medium mixing bowl, combine cornmeal, flour, sugar or fructose powder, baking powder, xanthan gum, and salt. Make well in center.

In another bowl, beat eggs, milk, and oil until well blended. Add egg mixture all at once to dry mixture, stirring just until moistened.

Bake for 20 to 25 minutes, until top is firm and edges are lightly browned. Serve warm.

Serves 12.

Nutrition Information (per serving)
Calories 215 – Fat 8g – Protein 4g – Carbohydrates 35g – Cholesterol 32mg
Sodium 258mg – Fiber 1g

VARIATION

Corn bread with green chiles: Gently stir in 2 tablespoons fresh cilantro and 1 can (4 ounces) diced green chiles after ingredients are mixed together. If you are not accustomed to eating green chiles, you might reduce the amount to 2 tablespoons the first time you make the corn bread. Add 3/4 cup corn kernals.

Calories 220 – Fat 8g – Protein 4g – Carbohydrates 35g – Cholesterol 32mg Sodium 258mg – Fiber 1.5g