Corn Bread




1 1/2 c. white corn gritz

1 1/2 c. gf flour

1 tbsp. baking powder

1 tsp xanthan gum

1/2 tsp. salt

1/4 c. brown sugar

1 tbsp. vinegar

3 large eggs

1 c. corn juice

1 can corn

1/2 c. dairy free milk

1/8 c. molasses


A nice middle version of gluten-free cornbread


Combine all the dry ingredients well with a whisk. Add the wet ingredients. Mix with wooden spoon. Preheat oven to 350°. Put in a 9x9 square container and cook for 30 minutes until center comes out clean with a knife.


I might change other things on this, but for now I couldn't find any decent recipes for cornbread. So I took one from King Arthur which seemed pretty decent and added a few of my own modifications such as the can of corn.