0.0 – 0 reviews • Grain Recipes
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
5 min |
| Inactive: |
10 min |
| Cook: |
45 min |
| Yield: |
1 loaf |
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
5 min |
| Inactive: |
10 min |
| Cook: |
45 min |
| Yield: |
1 loaf |
Ingredients
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- Butter or gluten-free cooking spray, for greasing
- 1 cup cornmeal, preferably medium grind
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature, lightly beaten
- 1 cup milk
- 1/4 cup canola oil
- 1 tablespoon apple cider vinegar
- 1 cup fresh or frozen corn kernels, thawed if frozen
Instructions
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
- Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.
Nutrition Facts
| Serving Size |
1 of 14 servings |
| Calories |
327 |
| Total Fat |
7 g |
| Saturated Fat |
2 g |
| Carbohydrates |
61 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
4 g |
| Cholesterol |
32 mg |
| Sodium |
258 mg |
| Serving Size |
1 of 14 servings |
| Calories |
327 |
| Total Fat |
7 g |
| Saturated Fat |
2 g |
| Carbohydrates |
61 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
4 g |
| Cholesterol |
32 mg |
| Sodium |
258 mg |
