| Here's the recipe my mother used (she had celiac disease). It's a bit cryptic...such as what size pan to use and mixing information - which was typical of her oft-used recipes ;-). I'm going to bet it will fit a 9x9-inch pan (greased); and to mix: mix dry ingredients together and add the wet and only mix until smooth. SOUR CREAM CORN BREAD
2 c. corn meal
2 T. sugar
1 t. salt
1 t. baking soda
2 t. baking powder
2 eggs
2 c. sour cream Bake 400° for 20-25 minutes.
-------------------- Yellow Corn Muffins
(source: Living Well Without Wheat - The GLUTEN-FREE GOURMET by Bette Hagman) 1 c. yellow cornmeal
1 cup corn flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
2 eggs, beaten
1 c. buttermilk
2 T. shortening, melted Preheat oven to 400°F. Grease 12 muffin cups. Sift the dry ingredients together into a mixing bowl. Stir in beaten eggs, buttermilk, and melted shortening. Spoon into prepared cups. Bake for about 25 minutes. Makes about 12 muffins.
---------------- Bob's Red Mill has a gluten-free corn bread mix. See link below. -Grainlady |
Here is a link that might be useful: Bob's Red Mill Gluten Free Corn Bread Mix
