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Corn Bread

1 cup cornmeal
3/4 cup chick pea   flour
1/4   cup sugar
2 teaspoons baking powder
1/2  teaspoon  salt
1 cup  milk
1/4  cup drippings, vegetable  oil or melted  butter
1 egg   
Preheat the oven to 400  degrees.  Spritz a  9-by-9- or 8-by-8-inch  square 
pan with  nonstick baking spray.  Combine  the cornmeal, chick pea  flour,  
sugar, 
baking powder and salt  in a large bowl.  Combine the   milk, oil and egg in 
a 
glass measure  and whisk to  combine.  
Pour  the wet ingredients into the  dry  ingredients and mix  just to 
combine. 
Dump the batter into the  prepared pan. Bake  for  20 minutes until the 
cornbread begins to pull  away from the sides of  the pan  and is golden  in 
color. 
Serve as  is with butter,  or use to  prepare cornbread  stuffing. Makes 9  
pieces.  
Gluten-free Cornbread
Ingredients:
1 cup   milk
1   egg
1/4 cup oil
1/4 teaspoon vinegar
1/3 cup  potato   starch
1/2 cup  cornstarch
1 teaspoon salt
1/4  teaspoon  baking  soda
1 tablespoon baking  powder
3/4 cup   cornmeal
1/2 cup  sugar
1/2 teaspoon xanthan  gum   
Directions:
Preheat oven to  375  degrees F. In a medium  bowl,  combine milk, egg, oil, 
and vinegar.  Mix well. Add   all other  ingredients and mix well, being sure 
to 
remove  any  lumps. Batter  will  be thin. (Use a mixer as opposed to beating 
 
everything together  by  hand.) Pour batter into greased 8" x  8"  baking 
pan. 
Bake 28 to 32  minutes,  until cornbread  tests done with a  toothpick and 
top 
is  lightly browned.  Makes  9 servings. 
Tastes like 'real.' Store in  the   refrigerator,  as GF products dry out 
more 
quickly than their   wheat counterparts.   

Corn Bread
Serves 6
*     1 TB butter   
*   1 cup corn meal    
*   1/2 cup soy flour  
*   1/2 cup   brown  rice flour  
*   1/2 tsp salt    
*   2  TB brown sugar  
*   1 tsp baking  soda  
*    1  egg  
*   1 cup milk  
Preheat oven to 350°F.   Place the  butter in a 9x9 square  baking pan or in 
a 
small cast iron   skillet. Put the pan  in  the preheating oven until butter 
is melted.   Remove from oven and  tilt the pan  back and forth to coat. Set  
aside. Mix corn meal,  soy flour, brown rice  flour, salt, brown sugar  and  
baking  soda together. Add the egg, milk and melted  butter.  Combine   with 
a few 
strokes, not overbeating. Pour into prepared pan  and   bake  for 25 to 30 
minutes. 

Wheat-Free Cornbread    recipe
1 1/4 cups Gluten-Free Flour Mix  
3/4  cup  enriched  cornmeal 
1/4 cup granulated sugar 
2 teaspoons   baking powder   
1/2 teaspoon salt (may be omitted for  salt-restricted  diets) 
1 cup  skim  milk 
1/4 cup  vegetable oil 
1 egg, beaten (2  egg whites  may be   substituted) 
Preheat oven to 400 degrees F. Grease   an  8-  or 9-inch baking pan. Use 
greased muffin tins to make  corn muffins.  Thoroughly combine flour, 
cornmeal,  
sugar, baking  powder,  and  salt in mixer bowl. Set aside. In a small bowl, 
stir  
together  milk,  oil  and egg, Pour liquid mixture over dry  ingredients, 
mixing  just  until dry  ingredients are  moistened. Spoon batter 
into  prepared pan or  muffin tin. Bake  20  to 25 minutes or until light  
golden brown and  wooden  pick inserted near center  comes out clean.  Serve 
warm.  

Southern  Wheat-free Cornbread
Serves 6  To 8   
Yields 12 to  16 Pieces 
Preparation time: 15 minutes   
Baking  time: 25 to 40  minutes 
Cooling time: 20 minutes   
·         2  cups yellow or white   cornmeal  
·         1/2  cup  boiling  water  
·         1  tablespoon   sugar  
·         1  teaspoon salt    
·         2 teaspoons  baking powder    
·         1 teaspoon  baking soda   
·   1 large egg  
·     2  tablespoons canola or other vegetable  oil   
·   1 1/4  cups buttermilk  
1.      Preheat the oven to 375 degrees  F. Oil a  baking pan (see Note) and  
set aside. In a medium bowl, stir  together 1/2 cup of  the  cornmeal and  
the 
boiling water. The cornmeal  will become mushy  and then  stiff. Set  aside.  
2.   In a large bowl,  sift together the   remaining 1 1/2  cups of cornmeal, 
the  sugar, salt, baking powder, and  baking   soda.   
3.      Beat the egg into the  cornmeal mush   and  stir in the oil. Whisk in 
the buttermilk to make a  thin  batter.  Add the liquid  ingredients to the 
dry 
ingredients,  whisk  just until  the batter is smooth, and  immediately pour  
it into the  prepared  pan.  
4.      Bake  until the center of the   cornbread  is slightly rounded and  
firm and the edges are golden  brown  (see Note). Cook for   20 minutes or 
more 
before 
serving.  
Note: Bake  in a  square or round baking pan or in  a cast-iron  skillet: For 
an  8-inch square or 9-inch round pan, bake for 35 to 40   minutes; for  a  
9-inch square or 10-inch round pan, bake for 25 to 30   minutes.   

Gluten Free Cornbread Recipe
3 cups   cornmeal
1 cup  applesauce
1 half teaspoon salt
2   tablespoons  baking  powder
2 eggs
3 cups water

Preheat  oven to  350  degrees.  Oil a ten-inch iron skillet,  similar-sized 
heavy pan or  casserole   dish. Combine the dry  ingredients. Add the eggs 
and 
water, mix well.  Pour  into pan,  bake uncovered for 40-45 minutes. The  
cornbread is  done when  the  center is completely set and a inserted  knife 
comes   
out clean. 
 

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