Gluten-Free Cornbread or Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 99.2
- Total Fat: 3.4 g
- Cholesterol: 12.1 mg
- Sodium: 239.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Gluten-Free Cornbread or Muffins calories by ingredient
Introduction
This taste even better than Jiffy Corn Bread.From Roben Ryberg's "The Gluten-Free Kitchen" cookbook. This taste even better than Jiffy Corn Bread.
From Roben Ryberg's "The Gluten-Free Kitchen" cookbook.
Number of Servings: 18
Ingredients
-
1 cup milk, nonfat
1 egg
1/4 cup canola oil
1/4 t. apple cidar vinegar
1/3 cup potato starch
1/2 cup cornstarch
1 t. salt
1/4 t. baking soda
1 T. baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 t. xanthan gum
Directions
Preheat oven to 375 F.
Grease an 8 x 8 baking pan or muffin pans.
In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. In another bowl mix all dry ingredients well then add to milk and egg mixture. Mix until lumps are gone.
(Batter will be thin!)
Pour into prepared pans and bake:
8 X 8 pan 28-32 minutes
Muffin pans 18 - 22 minutes.
Or until slightly browned and passes the toothpick test.
Number of Servings: 18
Recipe submitted by SparkPeople user GRAMSAM58.
Grease an 8 x 8 baking pan or muffin pans.
In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. In another bowl mix all dry ingredients well then add to milk and egg mixture. Mix until lumps are gone.
(Batter will be thin!)
Pour into prepared pans and bake:
8 X 8 pan 28-32 minutes
Muffin pans 18 - 22 minutes.
Or until slightly browned and passes the toothpick test.
Number of Servings: 18
Recipe submitted by SparkPeople user GRAMSAM58.