Name: Gluten Free Cornbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup gluten-free all-purpose baking flour; 1 cup cornmeal; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 eggs (lightly beaten); 1 cup rice milk; 1/4 cup canola oil; 1 tablespoon cider vinegar; 1 cup frozen corn (thawed)

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There is nothing better than gluten free cornbread. I love this recipe that you can make in a loaf pan! So easy and there is a full cup of corn in it! I love sneaking in a veggie when I can 🙂

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Gluten Free Cornbread

Course Bread

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Author Healthy Cooking, October/November 2010

Ingredients

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn thawed

Instructions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
Transfer to an 8-in x 4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 1 loaf (6 slices).