Tonight was Taco night at our house. We LOVE us some taco’s and I always enjoy making corn bread to serve alongside.
So tonight, I tried the Corn Bread recipe found in Gluten Free Everyday .
OH MY!!! This was soooo YUMMYLICIOUS! Just another reason to love this cookbook.
With a few alterations, I was able to make this recipe in no time flat. It was so good, I wanted to share it with you. It was moist, sweet, and finger licking good!!
Gluten Free Corn Bread ( adapted from Gluten Free Everyday)
1 1/2 cup coarsely ground yellow cornmeal
1 cup Authentic Foods Multiblend Gluten Free- Flour ( I used a Flour blend that I use for our pizza crust found here)
1/4 cup sugar
1 teaspoon baking powder ( I’m LOL because I just realized I forgot to put this in )
1/2 teaspoon baking soda
1 tsp salt
1 large egg, slightly beaten
1 1/2 cup buttermilk ( I use lactose free milk and 1 tbsp. vinegar)
3/4 cup unsalted butter, melted ( I used oil )
Preheat the oven to 400’ F. Butter a 10 inch square baking pan.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine egg, buttermilk, and melted butter. Whisk to blend. Gradually, add the wet ingredients to the dry ingredients, stirring just until moistened. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown.
Remove from the over and let cool on a wire rack. Serve warm or at room temperature, cut into squares.