Joan's Pure Corn Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups corn flour2/3 cup sugar1/4 teaspoon xantham gum powder1 Tablespoon baking powder1/2 teaspoon salt1 1/4 cups skim milk1 large eggs1/3 cup canola oil3 Tablespoons melted butter
Preheat oven to 375 F
Combine cornflour, sugar,xantham gum, baking powder, and salt, making sure that the baking powder, salt, and xantham are well dispersed.
Stir in milk, eggs, and oil. Stir until uniformly dispersed, but do not stir any more than needed for this. (Baking Tip: the baking powder makes tiny bubbles that lighten the cornbread. Overbeating--beating these bubbles out--will turn this recipe into corny hocky pucks.)
Melt 3 Tablespoons of butter in a 8 x 10 baking pan by putting it in your preheating oven,
Spread the melted butter around the bottom and up the sides of the pan, then remove about 2/3s of the butter to reserve for driselling on top of the batter.
Pour in the batter, then drisel the remaining butter on top, making sure that each peice gets some. (The butter flavor on the bottom and top will make it taste buttery when bitten into.)
I highly recommend using a pan size that keeps the batter no more than 1 to 1 1/2 inches thick. At this thickness the inside can get done without overcooking the edges.
Bake for approximatly 20 minutes, or until center is firm enough to regain its shape when gently pushed with your finger. Do not overbake.
Encourage your family to eat it WITHOUT additional butter added at the table. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ARBUTAMUSE.
Combine cornflour, sugar,xantham gum, baking powder, and salt, making sure that the baking powder, salt, and xantham are well dispersed.
Stir in milk, eggs, and oil. Stir until uniformly dispersed, but do not stir any more than needed for this. (Baking Tip: the baking powder makes tiny bubbles that lighten the cornbread. Overbeating--beating these bubbles out--will turn this recipe into corny hocky pucks.)
Melt 3 Tablespoons of butter in a 8 x 10 baking pan by putting it in your preheating oven,
Spread the melted butter around the bottom and up the sides of the pan, then remove about 2/3s of the butter to reserve for driselling on top of the batter.
Pour in the batter, then drisel the remaining butter on top, making sure that each peice gets some. (The butter flavor on the bottom and top will make it taste buttery when bitten into.)
I highly recommend using a pan size that keeps the batter no more than 1 to 1 1/2 inches thick. At this thickness the inside can get done without overcooking the edges.
Bake for approximatly 20 minutes, or until center is firm enough to regain its shape when gently pushed with your finger. Do not overbake.
Encourage your family to eat it WITHOUT additional butter added at the table. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ARBUTAMUSE.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 9.9 g
- Cholesterol: 43.5 mg
- Sodium: 262.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.2 g
- Protein: 2.1 g
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