25. Gluten Free Cornmeal Bread
(adapted from Cornmeal Bread recipe from Favorite Recipes I by Sunset
Magazine and Sunset Books)
1/2 cup (1 stick) butter or margarine
2/3 cup sugar: half white, half brown
2 eggs
1 cup buttermilk or sour milk: 1 tsp vinegar added to milk to equal 1 cup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup yellow cornmeal
1 cup corn flour (not cornstarch)
1/2 teaspoon salt
In a 3-quart pan, melt butter over medium heat. Remove from heat and stir
in sugar. Add eggs and beat until well blended. Combine sour milk and
soda
and stir into butter mixture. Add cornmeal, corn flour, salt and baking
powder; mix just until blended. Pour batter into a greased (with parchment
paper) 8-inch square baking pan. Bake in a 375° oven for 30 minutes, or
until
bread begins to pull away from sides of pan or an inserted toothpick comes
out
clean. Cut into squares and serve warm. Makes 12 servings, 30g
carbohydrates each. You can also bake it at 350° for 40-45 minutes.
(If you double the recipe, use a 9” x 13” pan. Bake at 375° for 40 to 45
minutes).
26. I like the cornbread recipe in Carol Fenster's book, sorry can't
remember
which one right now. Actually, I think it's in several of her books.
27. Easy Blender Cornbread
Yellow cornmeal is has more vitamins--white cornmeal is tastier, its your
choice.
Melt 4 Tbs. butter in an 8" cast iron skillet while oven is preheating to
400º.
Mix in blender: 1 c. milk or milk sub
1 egg
1 c. cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
When butter in melted, tilt to grease skillet then pour into blender.
Blend
again & pour into hot skillet. Bake about 20 minutes. Remove promptly from
skillet to avoid a metallic taste.
Use a 10" skillet to double recipe.
27. West Tennessee Corn Bread
1 egg 1 cup yellow cornmeal
1/4 cup mayonnaise* 1/4 cup sugar
1/4 cup buttermilk 1 ½ teaspoons baking powder
1 tablespoon vegetable oil ½ teaspoon salt
In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until
smooth.
Combine the cornmeal, sugar, baking powder and salt, add to the egg mixture
and beat just until combined.
Grease an ovenproof 6-inch skillet or round baking dish, dust with
cornmeal.
Add batter. Bake at 425 F for 18-20 minutes or until a toothpick inserted
near the center comes out clean.
* Reduced fat or fat-free mayonnaise is not recommended for this recipe.
28. Do you have a copy of the Joy of Cooking? I always use the crackling
corn bread recipe, simply substituting either all corn meal, or corn flour
for
the regular flour. Works every time. If you don't have JofC let me know,
and
I'll send you the recipe as I've modified it.
29. I make homemade cornbread using Aunt Jemima Cornmeal and Bob's Red Mill
GF
all-purpose blend. Turns out great.
30. I bought some corn meal from the grocery store and followed the recipe
on the box for "traditional" cornbread, substituting Arrowhead Mills GF All
Purpose Baking Mix for the flour that was called for in the recipe. It was
a
little bit wet in my opinion as a dough/batter, but everything baked up
fine,
and generally tasted okay.
However, I'm more of a sweeter cornbread fan, so I attempted a second batch
using the "sweet cornbread" recipe off the box of cornmeal. This recipe
has
more flour in it than cornmeal. This time I tried using Bette Hagman's
recipe for GF flour (2 parts rice, 2/3 part potato starch, and 1/3 part
tapioca
starch) for the flour called for in the recipe because I thought it would
taste
better. The batter was extremely wet, and I attempted to add some
additional cornmeal to thicken it up, but I probably didn't add enough, and
the
additional stirring also tends to dry out cornbread. So, I ended up with
cornbread
muffins that were sweet but dry in some spots, and very gooey/sticky in
other spots. Not very tasty. I will probably try that recipe again with
some
modifications and see if it works better.
31. Corn Bread Dressing:
3 cups crumbled cornbread
½ tsp. pepper
½ large onion – chopped
10 slices GF white bread – crumbled
Add broth and water to make juicy. Make sure it’s quite juicy or it will be
dry.
5 eggs
1 stick oleo
1 tsp. sage
Salt
Mix well. Pour into 9 x 13 pan. Bake uncovered about 350 until light
brown and set, about 25-30 min.
CORNBREAD
1 cup GF flour mix (I use Bette Hagman’s 4 Flour blend)
¼ cup sugar
4 tsp. baking powder
¾ tsp. salt
1 tsp. xanthan gum
1 cup cornmeal
2 eggs, beaten
1 cup milk or non-dairy substitute
¼ cup vegetable oil
Sift dry ingredients into mixing bowl. Combine eggs, milk & oil; pour into
dry ingredients. Beat just until smooth. Pour into greased 8 inch
square
glass pan. Bake at 425 for 20-25 min.
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