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Corn  Bread  (Gluten-Free)   

1 ¼  cups   yellow  corn meal
½ cup white rice flour
¼ cup  tapioca  flour
¼  cup  sugar
2 teaspoons baking powder
½  teaspoon  salt
1 cup  skim  milk
¼ cup vegetable oil
1  egg,  beaten   
Combine  dry  ingredients in a bowl  and stir  together until evenly mixed. 
Stir in  milk, oil, and egg  and mix just  until dry ingredients are  
moistened.  
Pour  batter into a greased 8 or  9 inch pan (or can use  muffin tins   if 
desired). Bake at 400 for  20-25 minutes or until light   golden  brown and 
wooden 
pick inserted  in center comes out  clean.  Makes  about 8-9 servings. 
You can  substitute   1/3 cup dry milk  and 1 cup water for the skim milk, or 
a   
GF  non-dairy milk substitute  if   needed.

Corn   Bread #2 

2 cups cornmeal  (stone  ground  if  available)
1 cup Masa Harina (Mexican-style corn   flour used  for  tortillas)
3 eggs, beaten
2 cups buttermilk  (or  2 cups  milk, plus 2  tablespoons vinegar)
1 teaspoon  salt
1  tablespoon  baking powder
1  teaspoon soda
1/3  cup corn oil
1  tablespoon  sugar
2  tablespoons   butter 
Mix together eggs  and milk  in a medium-sized  mixing  bowl. In a separate 
bowl, combine  dry  ingredients and cut  in  oil with a pastry blender, stir 
into 
egg mixture.  Put butter  in a 10 inch  cast iron skillet and heat in oven.  
Pour   batter into hot skillet  (Batter should sizzle).   
Bake  at  425F  degrees for 30  minutes turn and bake 20 minutes more  or  
until done.

Cornbread  #3       

1  cup  yellow  cornmeal
½ teaspoon salt
½ teaspoon  baking  soda
1/3  cup  vegetable oil
1 cup gluten-free sour  cream
1  cup corn
2   eggs, beaten
1 cup shredded  Cheddar 

Mix  together  all  ingredients except Cheddar.  Put half of mixture into a  
greased  9"  square pan. Sprinkle  with cheese and cover with  remaining 
mixture. Bake at 375F degrees for  35 - 40   minutes.

Cornbread  Deluxe

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
¼ cup  oil (canola  or  safflower)
¼ cup pure maple syrup 
In  a  separate   bowl, mix these dry ingredients with a wire  whisk:
1  cup   cornmeal
1 cup rice flour (brown or white  or a combination of    both)
2 teaspoons baking powder
1  teaspoon baking soda
¼ to   ½  teaspoon xanthan gum
¼ to ½  teaspoon  salt 
Combine the  wet  and  dry ingredients  and mix gently but well for about one 
 
minute,  then  pour  into a 8" or 9" square baking pan that has been  sprayed 
or  oiled.  Bake at 400F for 25 minutes. Serve warm, directly  from  the  
pan, 
or let cool for 5 to 10 minutes. 
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, garbanzo, or  whatever you 
like)
1  or 2 diced   zucchini
Some other  vegetable you like, corn,  mushrooms, diced  red or  green bell  
peppers etc.
Sprinkle on chili  powder or pizza   flavorings  like basil and oregano to 
your  taste
Then  pour  cornbread mix right on  top and bake 25 to 30  minutes  at  400F. 
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: ¼  cup  sugar,  then bake as  above. 
For a  Gingerbread:  
Add ¼ cup   molasses  to the wet ingredients 
To the  dry  ingredients  add:  
2 teaspoons ground  ginger
1  teaspoon ground  cinnamon
¼ teaspoon  ground   cloves
Optional: grated fresh  ginger or finely chopped   candied  ginger, or both 
To make it  more  cake-like,  decrease the  cornmeal to ½ cup, and increase 
the  
flour  to  1 ½ cups
Bake as the  original    recipe.


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