Wheat-Free Cornbread Recipe

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Preheat oven to 400 degrees F.

Dry Ingredients
  • 1 1/4 cups Gluten-Free Flour Mix
  • 3/4 cup enriched cornmeal *
  • 1/4 cup sugar
  • 2 tsp. baking powder *
  • 1/2 teaspoon salt  (may be omitted for salt-restricted diets)
Liquid Ingredients
  • 1 cup skim milk
  • 1/4 cup vegetable oil
  • 1 egg beaten  (2 egg whites may be substituted)
  1. Preheat oven to 400 degrees F.
  2. Grease 8 or 9 inch baking pan.
    Use greased muffin tins to make corn muffins.

  3. Thoroughly combine flour, cornmeal, sugar, baking powder, and salt in mixer bowl.  Set aside.
  4. In a small bowl, stir together milk, oil and egg,
  5. Pour liquid mixture over dry ingredients, mixing just until dry ingredients are moistened.
  6. Spoon batter into prepared pan or muffin tin.  I like to cook the batter in a cast-iron skillet that has been generously greased with shortening.

  7. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean.
  8. Serve warm.

    Dad likes to mix in a little coffee and eat this as a cereal.
* Caution: Read labels. *
Some products have hidden wheat or gluten ingredients.


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