Sunday, November 13, 2011
Corn Bread (with Gluten Free Option)
1 cup cornmeal
1 cup flour (or 1 cup gluten-free flour for GF option)
2 teaspoon sugar
2 teaspoon baking powder (make sure GF if needed)
1 teaspoon salt
2 Tablespoon oil
1 1/2 cup soymilk
Preheat oven to 350 degrees. Combine the dry ingredients. Add the oil and soymilk, and mix well. Pour into a lightly oiled 8 x 8 pan and bake for 30 minutes, or 3/4 full muffin tins and bake for about 20 minutes. Great with chili or stews.
Pictured is the gluten-free version. I used King Arthur brand GF flour. They were really good and I didn't notice any odd texture that I get with GF stuff sometimes.
One time I've also put a tablespoon of Ener-G egg replacer in with the dry ingredients because I was cooking for other people and paranoid of them crumbling too much. It did seem to help hold them together better, but its not necessary.