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Not Classic Cornbread

Source of Recipe

Brenda Lee Olson


Recipe Introduction

Original Recipe from Angie @ the glutenfreeclub.com

List of Ingredients

DRY INGREDIENTS
2 cups yellow corn meal
1 teaspoon salt
2 tablespoons potato starch
2 tablespoons white sugar
1 1/2 teaspoons gluten free baking powder
1 teaspoon xanthan gum
1/2 teaspoons baking soda
WET INGREDIENTS
1/2 cup corn oil
1 cup cf milk substitute
2 eggs



Recipe

Preheat oven to 400°F.

Grease an 8 x 8 x 2 inch baking pan with cf margerine, shortening or spray with safe cooking spray.

Mix the dry ingredients together in a medium bowl.

Separate the egg yokes from the egg whites and beat separately.

Combine the egg whites, corn oil, and milk sub and then stir into the egg yolk.

Fold the wet ingredients into the dry ingredients gently until everything is well incorporated.

Pour batter into the pan and spread using a rubber spatula so that it’s even.

Bake for 20-25 minutes or until golden.