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0 Recipe | Sweet Gluten Free Cornbread! by Alicia

"This is my own variation on the standard cornbread. I like to use Gluten free Bisquick in place of flour, which I buy at HEB. If you don't have Gluten free Bisquick you can substitute Red Mill GF Flour, but the Bisquick gives it a nice fluffy texture. Enjoy!" - A
  • 1-1/4 cups Gluten Free Bisquick (You can buy this at HEB!)
  • 3/4 cup Quaker yellow cornmeal
  • 1/4 cup white sugar
  • 2 Tablespoons local honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup your favorite milk (Believe it or not I use Fat Free Half and Half)
  • 1/4 cup grape seed (or plain vegetable) oil
  • 1 egg, beaten
  • (Optional) 1 Can of Yellow, Whole (Salt Free) Kernel Corn for some Texture
Pre-heat oven to 400 F. Grease 8 or 9 inch square pan (or you can do a muffin pan). Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Don't over mix. Lastly, pour in drained can of corn right before baking. 

Pour batter into prepared pan. I simply use Original Pam, which is GF. Bake 20-25 minutes or until golden brown and wooden pick inserted in center comes out clean. Let cool some, Serve warm...with a generous dollop of butter. Yum!
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Always consult a licensed physician before starting any diet.

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