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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 6.8 g
  • Cholesterol: 42.3 mg
  • Sodium: 400.4 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.8 g

View full nutritional breakdown of Corn bread: no wheat / soy / dairy calories by ingredient
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Corn bread: no wheat / soy / dairy

Submitted by: AMYZM999

Introduction

I had to modify a cornbread recipe for a detox period in which I couldn't have wheat, soy, or dairy. (A very small amount of butter was okay, so I added a bit for flavor. I don't plan to be on this diet long, so this is quite a small amount: fills a 7" cast-iron pan, or probably half a dozen small muffins. I had to modify a cornbread recipe for a detox period in which I couldn't have wheat, soy, or dairy. (A very small amount of butter was okay, so I added a bit for flavor. I don't plan to be on this diet long, so this is quite a small amount: fills a 7" cast-iron pan, or probably half a dozen small muffins.
Number of Servings: 4

Ingredients

    1 cup yellow cornmeal
    1 1/2 teaspoons baking powder
    1/8 teaspoon salt
    1/8 teaspoon baking soda
    1 Tbsp raw sugar
    1 egg
    1 1/2 teaspoons oil (for batter)
    3/4 C Rice Dream, original
    2/3 cup sweet corn
    2-4 Tbsp cilantro (optional)
    1/2 pat butter (optional; for pan)
    1 1/2 teaspoons oil (for pan)

Tips

Honey or maple syrup can be used in place of sugar.

Half an egg is sufficient, if you'd like to use only the white.


Directions

Heat oven to 375.

Combine the cornmeal, powder, salt and soda. In another bowl, combine the sugar, egg, and oil (reserving the half of the oil that is for the pan), then add the rice milk. Pour the wet ingredients into the dry and stir briefly (you don't want it to be very smooth). Add corn and cilantro, stir just enough to combine.

Heat a small cast iron pan and put in 1 1/2 tsp of the oil and the 1/2 pat of butter if you're using it. When hot, pour batter in.

Bake in the oven for about 20 minutes.

Serving Size: Makes four servings (each a quarter of a 7" pan)

Number of Servings: 4

Recipe submitted by SparkPeople user AMYZM999.






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