Gluten Free/Dairy Free Sweet Corn Bread
Recipe: #1089
October 22, 2011
Categories: Breads, Breakfast, Side Dishes, Snacks, Brunch, Christmas, Thanksgiving, Oven Bake, Quick Breads, more
"From Special Diets for Special Kids. If you use coconut oil, make sure the eggs are room temp, or they will harden the oil. "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (56.3 g)
- Calories 255.4
- Total Fat - 13.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 27.3 mg
- Sodium - 54 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 1.4 g
- Sugars - 17.1 g
- Protein - 2.9 g
- Calcium - 9 mg
- Iron - 2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
In a separate bowl, mix flour, cornmeal, baking powder, xanthan gum and salt well.
Step 3
Blend dry ingredients into the egg mixture, alternating with milk substitute.
Step 4
Bake in a 8x8-inch greased square pan for 30 minutes, or until bread tests done in center. For muffins, check after 15 minutes.
Tips
No special items needed.
1 Reviews
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