<<Disclaimer: Verify this information before applying it to your situation.>>
 
Dear gluten-free, lactose-free friends,
 
CORNBREAD OR MUFFINS (gluten-free, 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
2 Eggs or gluten-free egg substitute
3 TBS. 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
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.
 
Happy travels,
Mary