Cornbread Gluten Free

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.0
  • Total Fat: 8.1 g
  • Cholesterol: 46.3 mg
  • Sodium: 198.9 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Cornbread Gluten Free calories by ingredient


Introduction

This cornbread has a delicate interesting flavor. It's my first attempt at gluten free baking WITHOUT xanthan gum. next time I make it I'm going to use tapioca starch instead of garbonzo bean flour (which has an earthy flavor) and I'll try it WITH xanthan gum, and use real butter instead of crisco.
I just wanted to experiment with the different flour blends. Hubby and I both enjoyed eating it with our arraibbiatta dish for dinner. This cornbread has a delicate interesting flavor. It's my first attempt at gluten free baking WITHOUT xanthan gum. next time I make it I'm going to use tapioca starch instead of garbonzo bean flour (which has an earthy flavor) and I'll try it WITH xanthan gum, and use real butter instead of crisco.
I just wanted to experiment with the different flour blends. Hubby and I both enjoyed eating it with our arraibbiatta dish for dinner.
Number of Servings: 8

Ingredients

    .25 cup Crisco shortening
    4 Tbsp sugar
    2 eggs
    .5 cup Greek yogurt (plain)
    .25 cup Garbonzo Bean flour
    .5 cup Sorghum Flour
    .5 cup Cornmeal
    .25 Potato Starch
    2 tsp Salt
    .33 cup Corn
    2 Tbs Milk

Directions

Preheat oven to 425°F
Crisco a medium cast Iron skillet.
Blend all flours together. In another bowl beat eggs lightly add sugar yogurt and milk then add wet mixture to dry mix. Add corn and blend.
Pour into skillet and cook for 18 to 22 minutes until golden brown on edges and an inserted knife comes out clean.
Slice into 8 2 oz servings

Serving Size: Makes 8 2oz slices

Number of Servings: 8

Recipe submitted by SparkPeople user ENGLISHWIFEY.