|Gluten Free Corn Bread|
Cornbread. For anyone who can't have wheat flour and misses this moist-yet-crumbly quick bread, I have a treat for you! Enjoy it with a big pot of beans or on its own with butter and honey.
1 cup non-GMO corn meal
1 cup Bob's Red Mill gluten free flour
1/4 tsp xanthan gum (if on hand)
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup blackstrap molasses
Preheat the oven to 375F. Grease a 12-inch square baking pan with either coconut oil or butter.
Mix all dry ingredients together in one bowl. Add the milk, eggs and molasses. Mix it together really well, then pour it all into the baking pan.
Bake until a knife comes out clean, about 20 minutes.
[This particular pan made me proud. Living in a rural area, it has taken me months to find all of the ingredients to get it just right: non-GMO corn meal, non-GMO and non-aluminum baking powder, local barnyard eggs, fair trade molasses and grass-fed milk.]
I shared this recipe with these natural recipe collections: Fight back Friday, Foodie Friday, Fat Tuesday, Slightly Indulgent Tuesday the Hearth and Soul Hop, Gluten Free Wednesdays and Real Food Wednesday.