Gluten-Free Casein-Free Cornbread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.6
  • Total Fat: 7.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 264.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Gluten-Free Casein-Free Cornbread calories by ingredient


Introduction

I adapted this recipe from my grandmother's homemade cornbread recipe so that my entire family could enjoy the wonderful cornbread that I enjoyed as a child.

One of my kids likes it drizzled with honey, another likes it plain. Neither of them can get enough. I also use butter-flavored Crisco instead of regular. My older son says that it needs more salt (I use .5 tsp of sea salt instead of regular table salt) and sugar, but the rest of us love it. Enjoy! I adapted this recipe from my grandmother's homemade cornbread recipe so that my entire family could enjoy the wonderful cornbread that I enjoyed as a child.

One of my kids likes it drizzled with honey, another likes it plain. Neither of them can get enough. I also use butter-flavored Crisco instead of regular. My older son says that it needs more salt (I use .5 tsp of sea salt instead of regular table salt) and sugar, but the rest of us love it. Enjoy!
Number of Servings: 12

Ingredients

    Bob's Red Mill Gluten-Free All-Purpose Baking Flour, 1 cup

    Hodgson Mill All-Natural Stone Ground Yellow Corn Meal, 3/4 cup

    Sugar, 2 to 3 Tbsp

    Baking Powder, 2-1/2 tsp

    Salt, 3/4 tsp

    Vegetable Shortening, Crisco, 1 Tbsp

    Eggs (beaten), 2 large

    Rice Dream Original rice milk, 1 cup

    Cooking Oil, 1/4 cup

Directions

Preheat oven to 400F. Combine dry ingredients and set aside.

Melt shortening in 10" cast iron skillet or 9" round baking pan or 8" square baking pan. Meanwhile, combine wet ingredients and add all at once to dry mixture. Stir just until moistened.

Remove pan from oven, swirl melted shortening around to coat entire bottom and sides.

Pour batter into hot pan and bake for 15 to 20 minutes.

Cut into 12 wedges or pieces.

Number of Servings: 12

Recipe submitted by SparkPeople user SUMMARAH.