Joan's Pure Corn Cornbread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Joan's Pure Corn Cornbread calories by ingredient
Introduction
I adapted this recipe from my mother's favorite cornbread recipe. It usescorn flour rather than a combination of wheat flour and cornmeal. It has a nice texture and great taste. Even my nonceliac children enjoy it.! Serve hot! I adapted this recipe from my mother's favorite cornbread recipe. It usescorn flour rather than a combination of wheat flour and cornmeal. It has a nice texture and great taste. Even my nonceliac children enjoy it.! Serve hot!Number of Servings: 12
Ingredients
-
2 cups corn flour
2/3 cup sugar
1/4 teaspoon xantham gum powder
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
1 large eggs
1/3 cup canola oil
3 Tablespoons melted butter
Directions
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.