DOES CORN BREAD HAVE GLUTEN IN IT RECIPES
GLUTEN-FREE CORNBREAD RECIPE | ALLRECIPES
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 8-inch baking pan
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, CarbohydrateContent 42.1 g, CholesterolContent 40.9 mg, FatContent 8 g, FiberContent 2.4 g, ProteinContent 4.7 g, SaturatedFatContent 4.4 g, SodiumContent 422.2 mg, SugarContent 15.9 g
GLUTEN-FREE CORNBREAD - GLUTEN-FREE BAKING
Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.
Provided by Elizabeth
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
- Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
- Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
- Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
- Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.
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