Monday, June 20, 2011

Gluten-Free Cornbread

We eat a lot of cornbread around here. 
It is one of the easiest things
to convert to gluten-free
and still have the taste of the real deal.
We use it to accompany chili, beans,
turkey burgers, and catfish.

This recipe is adapted from one I found in the
Food Allergy Survival Guide.
This version is gluten, dairy, soy and egg-free
so that my lil' guy can enjoy it anytime.
He eats it for breakfast, snack or with supper.



You'll need:
1 1/2 C corn meal
1/2 C gf flour mix
1 T baking powder
1/2 t salt

1 C rice/soy milk
1 small jar pureed pears
1/2 C maple syrup or brown sugar
1/2 C light olive oil or corn oil

*We didn't have any maple syrup in the house,
so we substituted local honey this time.*




Blend dry ingredients in medium bowl with wire whisk.
Add wet and whisk until smooth and bubbly.
Pour into iron skillet or oiled 8" baking pan.





Bake in center rack of oven at 350 degrees,
35-40 minutes for cast iron,
45-50 minutes for any other type of pan.
Cover after 25 minutes to avoid burning the top.
Makes 9-12 servings.
Enjoy!



7 comments:

  1. Oooo! I love corn bread but I've never made it. (I've only ever had it at this one restaurant, they bring it with your food all the time). We don't have to eat gluten-free in our house, but I like to experiment with it. It's so much healthier for us and yours looks delicious! I'll be trying it soon, thanks for sharing!

    ReplyDelete
  2. Stephanie, it's so easy. It practically makes itself! Enjoy!

    ReplyDelete
  3. Daisy, this is great!! I just recently converted to a gluten-free diet and was looking for a good cornbread recipe! Thanks for sharing :)

    ReplyDelete
  4. Hi Megan! Glad you can use a new recipe. I'm sure there are more to come!

    ReplyDelete
  5. Thanks for sharing such a great recipe on Allergy-Free Wednesdays! Be sure to check back next week for reader favorites and hostess picks.

    Be Well,
    --Amber

    ReplyDelete
  6. Yum! Yum! So very easy. Don't you love it when you can easily convert a traditional favorite to gf?

    Thanks for sharing this recipe at Allergy-Free Wednesdays this week. We hope to see you back again next week.

    Have good weekend!
    Michelle @ The Willing Cook, AFW Host

    ReplyDelete
  7. Amber-Thanks for your kind words.

    MCA-It's great when recipes are easily adapted! Thanks for stopping by!

    ReplyDelete

Thanks for taking the time to leave your thoughts!