<<Disclaimer: Verify this information before applying it to your situation.>> I have an old fashioned family favorite from Shreveport, Louisiana. But, I'll warn you that it's not the fluffy, cake-like corn bread that most are familiar with. It's a rather flat firm corn bread, but my family has always loved it. I pour the batter into a hot greased cast iron skillet & finish the baking process in the oven. It only takes about 15 minutes to finish it this way. However, I will include the original recipe as my husband's grandmother passed it down to us. It's a good one. (It does turn out a little moister & less crumbly if made according to the original recipe.) Corn bread 1 cup yellow corn meal 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk (you can sour plain milk with a tablespoon of vinegar) 1 large egg 2 tablespoons bacon grease (I've also used butter.) Mix dry ingredients. Stir in other ingredients. Pour into greased 8 inch round cake pan. Bake 30 minutes at 350. Cut into wedges. Serve with beans & greens. +++++++ Ellen's gf Cornbread In a blender process until smooth: 1 cup milk or rice milk or soy milk or buttermilk or water 1 egg or 2 egg whites 1/4 cup oil (I like canola or safflower) 1/4 cup pure maple syrup (pour on top of oil in measuring cup so it won't stick in cup) In a separate bowl, mix the dry ingredients with a wire wisk: 1 cup cornmeal 1 cup rice flour (brown or white or a combination of both) 2 teaspoons baking powder 1 teaspoon baking soda 1/4 to 1/2 teaspoon xanthan gum 1/4 to 1/2 teaspoon salt Pour the wet ingredients into the dry and mix gently but well. (I think this took about 1 minute.) Pour into a 8" or 9" square baking pan that has been sprayed or oiled. Bake at 400 degrees F. for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes before eating. For a savory meal: Using a 9" x 12" pan (or close to it), spray or oil it, then put in: 1 large can diced tomatoes (28 oz.) 1 can drained beans (like pinto, black bean, garbonzo, whatever you like) 1 or 2 zucchini, diced any other vegetable you like, corn, mushrooms, diced red or green bell peppers etc. spinkle on chilli powder or pizza flavorings like basil and oregano, the amount to your taste Then pour cornbread mix right on top and bake 25 to 30 minutes at 400 degrees. For a dessert cornbread: On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling To the dry ingredients add: 1/4 cup sugar Then bake as above. For a Gingerbread: Add 1/4 cup molasses to the wet ingredients To the dry ingredients add: 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves optional: grated fresh ginger or finely chopped candied ginger, or both To make it more cake-like, decrease the cornmeal to 1/2 cup, and increase the flour to 1+1/2 cups Bake as the original recipe. This all looks like a lot of work, but it isn't, especially if you have all of the ingredients handy. Hope you enjoy! +++++++ GF CORN MUFFINS/BREAD Mix in large bowl: 1 C. yellow corn meal 1 1/4 t. salt 1 C. white rice flour 1/3 C. oil 1/4 - 1/2 C. sugar 1 lg. egg 2 t. xanthan gum 1 C. milk or water 2 T. baking powder 1 more C. water Stir by hand until blended. Grease pans. Bake bread 40 min. Muffins for 35 min. Makes one 8x8 baking pan; 6 large or 12 medium muffins. Bake at 350 deg. *Support summarization of posts, reply to the SENDER not the Celiac List *