Thursday, March 12, 2009

Cornbread for two

I love cornbread! Even before this gluten-free trial, I have always loved cornbread. It can be sweet or salty, with fresh corn or without. And as you may know, it makes the BEST pizza crust imaginable.

To make enough just for two, use this recipe and your 6" cast iron skillet.

No need to preheat the skillet. Just preheat your oven to 400 degrees and gather your ingredients. (NOTE: You can also substitute 1/2 cup whole wheat flour in place of the tapioca and bean flours.)

1/2 c cornmeal
1/4 c tapioca flour
1/4 c bean flour
1 t flax meal
2 T raw cane sugar
1 t chili powder
1/2 t salt
2 T water
1 T oil
1/2 c soy milk
1/4 c fresh or frozen corn

Mix all ingredients together except the frozen corn. The batter should be quite sticky. Then you'll add the corn. Mix thoroughly. Spray your cast iron skillet with a little oil and pour in your batter. It's a perfect fit for the 6" cast iron skillet.

Cook 20-22 minutes. Watch the top of the corn bread so it doesn't burn.

You'll love it!

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