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.
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.