Saturday, June 11, 2011
Allergy-Free Corn Bread
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.