Perfect Corn Bread
(adapted from the BH&G cookbook)
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1 cup GF Flour Mix* ¼ cup sugar 3 tsp GF baking powder 3/4 tsp salt ¼ tsp xanthan gum |
1 cup cornmeal 2 eggs 1 cup milk ¼ cup oil
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Sift all dry ingredients together and set aside. Mix eggs, milk and oil
together. Add dry ingredients and mix together. Pour into the sandwich
maker until reservoir is full. Close and latch lid and cook for 4 minutes.
This recipe can be poured into a 9 X 9 pan and bake at 425° for 20
to 25 minutes.
For breakfast the next morning we pour syrup and milk over the cornbread
and heat in the microwave.
*GF flour mix
3 cups white rice flour
3 cups brown rice flour
2 cups tapioca flour
1 cup potato starch
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