Monday, February 13, 2012

Cornbread

Since this was buried in another post, for Thanksgiving Stuffing, I'm reposting the cornbread portion.

I absolutely love cornbread...




Cornbread:


1 cup gluten free all-purpose flour (Gluten Free Pantry)
3/4 cup gluten free cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
3 tbl sugar (organic cane)
2 eggs
3/4 cup coconut milk (sugar free)
1/4 cup water
1/4 tsp vanilla
1/4 cup canola oil
1 tbl honey


Preparation:


Combine dry ingredients in a medium mixing bowl. In a large mixing bowl beat eggs well and add in the rest of the wet ingredients, then add in the dry. Mix well until it looks like a batter. Preheat the oven to 400 and coat a glass cake dish with coconut oil (about 2 tbl worth) and place on top of the oven (not inside) while it heats. Pour batter in and bake at 400 for about 15 minutes, turn the oven off while leaving the bread in for about another 5 minutes.


This was delightful. A definite,'make again.' 

Enjoy ;) 

-Sunshine Girl 

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