<<Disclaimer: Verify this information before applying it to your situation.>>
18. I use the cornbread recipe off the cornmeal bag (think it was Quaker?)
and use white jasmine rice (home ground) instead of the wheat flour, but
take
out 1Tbsp. per cup to make it lighter, like cake flour. Worked fine. Also
works for making corn muffins but you bake them less time as each
unit is smaller.
You can also add a small can of cream corn to the corn muffin batch and
bake
it in a 9x13 pan to make a nice baked corn casserole. Got this from a
supermarket that has a hot buffet near us.
19. Perfect Corn Bread
1 Cup sifted GF flour
1/4 Cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 Cup yellow cornmeal
2 eggs
1 Cup milk (could be soy or rice)
1/4 Cup shortening
Sift flour, sugar, baking powder and salt. Stir in cornmeal, add eggs,
milk,
and shortening. Beat with rotary or electric beater just until smooth. DO
NOT OVER BEAT. Pour into 9x9x2 pan. Bake at 425 for 20 to 25 minutes. Test
doness with tooth pick Enjoy
I also bought (El Torito) Sweet Corn Cake Mix In Ralphs Grocery Store which
is GF and someone at my celiac support group said it was real good. Don't
know if you live by a Ralphs but I am sure other stores probably carry them
too.
20. If you own the Joy of Cooking (the one recently revised), the southern
cornbread recipe is gluten free. It actually doesn't call for any flour.
I
prefer to use that recipe rather than sub other flours.
21. Carrot Corn Bread
Set out two eggs, and separate yolks and whites.
Mix together: 1 teaspoon salt to 3/4 cup boiling water
1 cup cornmeal
1 cup carrots, grated
1 tablespoon brown sugar
2 tablespoon oil
Add 1 tablespoon oil to pan (about 9x9") and set in oven to warm at 400
degrees.
Add 2 tablespoon cold water to eggs yolks.
Beat the whites until stiff.
Add the yolks to the cornmeal mixture.
Fold in the whites.
Pour into warm oiled pan and bake at 400 degrees for 25 minutes.
Variations: in place of carrots, zucchini, apple, spinach
in place of sugar, maple syrup, honey, ground .
flax seed.
22. Just use the one on the back of Indian Head cornmeal, and substitute
Bob's Red Mill All-purpose GF flour and 1 tsp. Xanthan Gum.
23. Country Spoon Bread
http://recipes.bhg.com
Prep: 20 min.
Bake: 55 min.
Ingredients
· 3 egg whites
· 2 cups milk
· 1-1/2 cups yellow cornmeal
· 3 egg yolks, beaten
· 1 cup cream-style cottage cheese with
chives
· 3/4 cup shredded Havarti cheese with dill*
(3 ounces)
· 1 8-1/2-ounce can cream-style corn
· 1/2 teaspoon salt
Directions
1. Allow egg whites to stand at room temperature for 20 minutes. Preheat
oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook
over
medium heat, stirring constantly until the mixture is very thick and pulls
away from the sides of the pan, about 5 minutes. Remove from heat.
2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese,
corn,
and salt. Stir into cornmeal mixture in saucepan.
3. In a medium mixing bowl beat egg whites with an electric mixer on high
speed until stiff peaks form (tips stand straight). Fold into cornmeal
mixture.
4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55
to 60 minutes or until a knife inserted near the center comes out clean.
Serve
immediately. Makes 8 side-dish servings.
*Note: You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried
dill weed stirred in place of the Havarti cheese with dill.
Nutrition facts per serving:
Calories 249
Total Fat (g) 9
Saturated Fat (g) 2
Monounsaturated Fat (g) N/A
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 101
Sodium (mg) 438
Carbohydrate (g) 30
Total Sugar (g) N/A
Fiber (g) 2
Protein (g) 13
Calcium (mg) N/A
Vitamin A (DV%) 20
Vitamin C (DV%) 3
Calcium (DV%) 13
Iron (DV%) 9
24. Janet's Cottage Cheese Cornbread
1/2 cup cornmeal
1/2 cup tapioca or cornstarch or corn flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup cottage cheese
1 egg + 1 egg white
1 T. sugar
Whisk together the first five ingredients. Mix cottage cheese with eggs
and
sugar. Add the wet ingredients to the dry ingredients, stirring just to
combine. Put one T. of oil in small iron skillet and heat on a burner.
Pour the
batter in skillet. Bake in 375 preheated oven until toothpick inserted
into
the bread comes out clean.
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