This is a recipe that my roommate shared with me that her mom makes. It's really more like corn-cake than cornbread. It's pretty delicious though. I modified it to make it gluten-, dairy-, and egg- free. Yum!
Ingredients
3/4 cup cornmeal
1 cup gluten-free flour mix (I used Pamela's pancake/baking mix)
1/2 cup almond meal/flour
1 cup sugar
1/2 tbsp baking powder
1/2 tsp salt
EnerG egg replacer (equivalent of 2 eggs)
1 cup rice milk
1 tsp vanilla
Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients. Pour into a greased baking pan. Cook at 350 for about 35 min (this is an approximate time), until the top is golden and the center isn't jiggly (haha).
Notes
This is delicious! Everyone really enjoyed it. However, it was pretty moist and dense. It didn't hold together well, but it was still awesome. I'll probably keep modifying it in the future so that it works better. I'll update it when I can.
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