<<Disclaimer: Verify this information before applying it to your situation.>>

RECIPES FROM LISTSERV ARCHIVES THAT COULD USE TOMATO JUICE AS SUBSTITUTE FOR LIQUID--suggestions on how are welcome



GF Crackling Corn Bread

      Yield: 12 servings



      1 c  Coarsely ground yellow cornmeal

    1/2 ts Salt

    1/2 ts Baking soda

      1 c  Low-fat buttermilk [MILK SUBSTITUTE, TOMATO JUICE]

      1    Egg

      1 c  Fresh or frozen, thawed corn kernels

      2 ts Olive oil

     18    Whole fresh sage leaves, or 1 to 2 Tablespoons fresh

           rosemary



1.  Preheat the oven to 450 degrees (F).



2.  In a medium-size bowl, combine the cornmeal, salt, and soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do not over beat. Gently stir in the corn kernels.



3.  Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom. Spread the sage leaves decoratively - to resemble sage leaves growing - in the bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pan, taking care not to disturb the leaves. Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over, and invert the bread onto the rack. Serve warm or at room temperature.



GF Mary Courtney's Cornbread Or Muffins (dairy-free)



Here is a recipe for a protein-rich Cornbread that travels well. It is best reheated using a microwave (for soft texture) or a toaster (for crunchy).



Preheat the oven or large toaster oven to 425 F.

Mix together until smooth:



2 CUPS Dairyless Yogurt plain [GOAT'S YOGURT OR SOY YOGURT]

2 Eggs or gluten-free egg substitute

3 TBS. Oil [OIL FROM SUNDRIED TOMATOES PACKED IN OIL]

1 TBS. Honey or Maple Syrup

1/4 CUP Masa (corn flour) or rice flour

1/2 TSP. Salt

1-1/2 TSP Baking Powder

1/2 TSP. Baking Soda



Stir in:

1-1/2 to 2 CUPS Corn Meal

to form a batter.



Optional:

1 grated Carrot [OR SUNDRIED TOMATO BITS, OR BACON BITS]

1 bunch of sauteed green onions or chives



Turn into an oiled 9X9 pan or into 12 oiled muffin tins. Bake at 425 for 25 to 30 minutes. (Muffins will take less time.) When a toothpick is inserted into the center and comes out dry, the cornbread is baked through.





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