Cornbread

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A friend of mine made this delicious gluten-free cornbread.  She used a mixture of brown rice flour and potato starch in place of all-purpose flour, but you can substitute the Trader Joe’s gluten-free flour if that’s what you have.  Just check the cornbread after 20-25 minutes to make sure it isn’t baking faster than expected.

Original recipe

 

Cornbread
Adapted from Betty Crocker

Yield: 9″ x 13″ pan

  • 1/2 cup butter, melted
  • 2 cups milk
  • 2 large eggs
  • 2 1/2 cups cornmeal
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 1 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt

 

  1. Preheat the oven to 400°F.  Grease or spray the bottom and sides of a 9″ x 13″ pan with cooking spray.
  2. In a large bowl, beat the melted butter, milk, and egg with a fork or wire whisk until well mixed.
  3. Add the cornmeal, flour, sugar, baking powder, and salt all at once; mix well (batter may be lumpy).
  4. Pour batter into the pan; use a rubber spatula to scrape batter from bowl.  Spread batter evenly in pan and smooth top of batter.
  5. Bake 30 minutes or until a toothpick inserted in the center comes out clean.  Serve warm.

 

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