My family has started to go gluten free and so I needed to make some changes to my favourite corn bread recipe. Here is the modified gluten free version. I have gotten many complements on my corn bread in the past and I recently brought this recipe to a potluck and many people were surprised it was gluten free. Enjoy!
Preheat the oven to 350F
Mix together in a large bowl:
1 cup cornmeal
3/4 cup gluten free flour
1/4 cup arrowroot starch
4 tsp baking powder
1 tsp salt
4 tbsp brown sugar
Whip together in a smaller bowl:
2 eggs
1 cup milk
1/4 cup canola oil
Make a well in the dry ingredients and pour the liquid ingredients in. Mix together thoroughly, making sure there are no lumps. Let sit for a minute then pour into a greased 9×9 pan. Bake for 30 minutes or until the top is browned and a fork comes out clean when poked into the centre.
Bethany Christine Creative 