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Cornbread Recipe

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This recipe for Cornbread is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup milk
1 cup yellow cornmeal
Directions:
Directions:
Preheat the oven to 425°.

In a large bowl, sift all flours, and add sugar, baking powder, and salt. Stir well.

Cut shortening into the flour, as you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.

Combine eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Slowly pour in cornmeal, whisking fast until it is just combined. Do not over stir.

Pour into a greased 9 x 9 x 2 pan. Slide it into the oven.

Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
Personal Notes:
Personal Notes:
Cornbread can be traced back to Native Americans who were well acquainted with corn’s versatility. They also used it for cakes, breads and porridges. They shared their knowledge with the European settlers and corn became a staple food before wheat was established in the New World.

 

 

 

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