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Saturday, November 1, 2008

GF/dairy free Cornbread (MOIST)

This is Gluten free and dairy free--It came out soooooooo moist!! What a treat. THE CORNMEAL BRAND MAKES A BIG DIFFERENCE--I REALLY LIKE THE STONE GROUND HODGSON MILLS. Note: this has a slightly different taste due to the applesauce. Also at the bottom of this recipe is a link to a sweet cornbread recipe that my boys like best.

Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating.
Meanwhile whisk in a large bowl
1 & 3/4 Cups cornmeal (I used Hodgson Mill Brand)
1 tab sugar
1 tsp Baking Powder (I use a salt free version so you may need to adjust the amount of salt)
1 tsp Baking Soda
1 tsp salt.
In a 2 cup measuring cup place 2 cups of milk of your choice
Meanwhile add 6 tablespoons of unsweetened applesauce and 2 eggs [or substitute 1 tab of golden flax seed meal soaked for 5 minutes in 1 &1/2 tab of water--add all to the milk mixture]
Add the wet ingredients to the bowl of dry ingredients. When just mixed (don't over mix) Pour the batter into the hot skillet.
Bake until the top is nice and brown and the center feels firm when pressed--about 20 minutes. If it is nice and brown and the center isn't done, just cover loosely with foil and keep checking.
Cool for 4-5 minutes and then serve right from pan.
Sooooooooooooo MOIST!!!!

a sweet version with corn:
For a sweet version that is not dairy free go here:

NOTE TO SELF: I can use 2 cups Adluh self-rising corn meal, the one tbs of sugar, 1 egg, 1 and 1/4 cup  milk and 3 tbs of oil instead (however I used 2 cups of almond milk with the 2 tbs of apple cider vinegar in it and about 1 tab of applesuace--because I increased the milk for Adluh's recipe I  added a bit of gluten free bisquick--just a bit--next time use the 3 tbs of oil and the 1 tbs oil in the pan.

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