Best Cornbread

Posted on 06/15/2009 10:29 am by Laurel

This is an adapted version of our standard Golden Cornbread recipe from my 25 year old Farm Journal’s Country Cookbook, which I got soon after I was married as a gift. It is a newer edition of the one I remember my mother using when I was a little girl! All that to say that this cornbread recipe has been around for awhile– it only needed a little tweaking to make it gluten and lactose free. The changes make a delicate texture and very good flavor.

1 cup sifted gluten free flour mix (Uncle Bob’s Red Mill or mix your own)
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup soy milk
1/4 cup oil

Sift together into a bowl the flour, sugar, baking powder, and salt. Stir in the cornmeal. In a small bowl beat the eggs with a whisk; add milk and oil. Add all at once to the dry mixture and stir till just moistened. Even if batter is lumpy, do not over mix.

Pour into well-greased 9″ square baking pan and bake at 425 degrees for 18-25 minutes till golden brown. Cut in squares to serve.