corn bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2/3 cup of 1% milk1 TBSP apple cider vinegar3/4 cup Bob's red mill gluten-free all purpose baking flour1/2 cup of cornmeal1/2 cup of corn flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon xanthan gum1 teaspoon salt1/3 cup agave nectar1/2 cup unsweetened applesauce2 teaspoons of vanilla extract
preheat the oven to 325. lightly grease a loaf pan with oil spray
pour the milk and apple cider vinegar into a small bowl, BUT DO NOT STIR, set aside to develop into buttermilk. In a medium bowl, whisk all dry ingredients. then stir agave nectar, applesauce and vanilla extract. Stir the batter until well combained. Pour in the buttermilk. mix gently until the ingredients are fully incorporated and slightly grainy batter is formed. Bake for 20-30 min. Either serve or cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.
Number of Servings: 10
Recipe submitted by SparkPeople user ALESANDRAP.
pour the milk and apple cider vinegar into a small bowl, BUT DO NOT STIR, set aside to develop into buttermilk. In a medium bowl, whisk all dry ingredients. then stir agave nectar, applesauce and vanilla extract. Stir the batter until well combained. Pour in the buttermilk. mix gently until the ingredients are fully incorporated and slightly grainy batter is formed. Bake for 20-30 min. Either serve or cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.
Number of Servings: 10
Recipe submitted by SparkPeople user ALESANDRAP.
Nutritional Info Amount Per Serving
- Calories: 120.2
- Total Fat: 0.8 g
- Cholesterol: 0.8 mg
- Sodium: 127.2 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
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