<<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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