Saturday, June 11, 2011

Allergy-Free Corn Bread

Super moist and heavy corn bread. You can alter the spices and add on all you want to make your perfect side dish. These are my two favorites.

1/2 cup smart balance or coconut oil - softened
1/4 cup sugar
energy egg replacer equal to 2 eggs
1/2 tsp salt
1 1/2 cups gluten free flour (almond flour can also be used)
3/4 + cup cornmeal
1/2 tsp baking powder
1 can creamed corn
1-2 tsp black pepper
pickled sliced jalapenos
2 TBSP crisco

Preheat oven to 375.
Start by greasing an eight or nine inch cake pan or a square glass casserole with crisco. Then coat with cornmeal.
Combine flour, cornmeal, baking powder and pepper. In a separate bowl cream together the sugar, butter, eggs and salt. Stir in creamed corn and jalapenos and add all to flour mixture.
Pour into prepared pan and bake 40-50 minutes or until top is slightly golden and toothpick inserted in center comes out clean.

If you like a sweeter corn bread. Omit the pepper and jalapenos and increase the sugar to 1/2 cup.
Also try adding a 1/2 cup of grated sharp cheddar to either recipe.

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