Corn Bread - dairy, egg, & gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 cups corn flour1/4 cup sugar4 teaspoons baking powder1/2 teaspoon salt1 cup water (can substitute coconut or soy milk)1/4 cup oil (I use olive oil.)1/4 cup flaxseed egg replacer (Make this ahead by pouring a cup of boiling water over 1-2 TB ground flaxseed. Save the extra in the fridge for other baking. It will be gelatinous. Keeps 10-14 days.)
Preheat oven to 350 degrees.
Oil a 9" square pan, round cake pan, or iron skillet.
Combine all dry ingredients in a mixing bowl.
Combine all wet ingredients (I use a glass measuring cup.)
Make a well in the center of the dry ingredients.
Pour in the wet and mix just until moist.
Scoop or pour into prepared pan.
Bake 20 minutes in oven.
Serving Size: Makes 9 3 inch square pieces.
Number of Servings: 9
Recipe submitted by SparkPeople user EJB2801.
Oil a 9" square pan, round cake pan, or iron skillet.
Combine all dry ingredients in a mixing bowl.
Combine all wet ingredients (I use a glass measuring cup.)
Make a well in the center of the dry ingredients.
Pour in the wet and mix just until moist.
Scoop or pour into prepared pan.
Bake 20 minutes in oven.
Serving Size: Makes 9 3 inch square pieces.
Number of Servings: 9
Recipe submitted by SparkPeople user EJB2801.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 348.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.6 g
- Protein: 0.1 g
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