Это предварительный просмотр рецепта "corn bread".

Рецепт corn bread
by hallie

corn bread

This is a simple-to-make, non-fussy, slightly sweet, fairly low-fat corn bread that accepts a number of amendments to change its character. It was an easy adaption of a family favorite that used wheat flour. it keeps very well.

Рейтинг: 5/5
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Подготовка: США American
Приготовление: Порций: 9

Хорошо сочетается: breakfast, lunch, dinner, snacking, all-purpose

Ингредиенты

  • Amount Measure Ingredient
  • 1 Cup Yellow corn meal
  • 1 Cup Gluten-free flour of your choice
  • 4 Tablespoons White sugar (You can use more or less.)
  • 5-1/2 teaspoons Baking powder (The wheat-based version used 4. Gluten-free modification requires 50% more leavening.)
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Xanthan gum or guar gum (Note: you can make a 50%-50% mixture and you will get more spring.)
  • 2 large Eggs
  • 1 to 1-1/4 Cups Milk
  • 1/4 Cup Melted margarine

Инструкции

  1. Mix dry ingredients together in large bowl. Add a good shake of ground cumin. (optional, but everyone misses it when I don't put it in)
  2. Mix eggs, milk, margarine together and add to dry ingredients. Mix well.
  3. Pour into prepared pan, bake and enjoy.
  4. Bake 20 - 25 minutes at 425° F in an 8 inch square baking pan that has been greased and then floured with brown rice flour. The bread is done when a cake tester is inserted and comes out clean. You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning. Gluten-free flours tend to turn brown faster.
  5. we use earth balance vegan buttery sticks for the margarine, and 1% milk, but it is sinful if you use butter and whole milk instead.
  6. Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeños or drained mild Ortega chilies.
  7. This recipe keeps very well for 3-4 days, although it usually doesn't last that long. It also cuts in half and doubles very well.
  8. for using wheat flour, make the following changes:
  9. use only 4 t. baking powder.
  10. omit xanthan and guar gum.