I made some gluten-free cornbread for #36, from Carol Fenster. It was good! For some reason I liked it better last time I made it--I think the flour mix was fresher.
2 large eggs, room temp.
3/4 cup milk, room temp.
1/4 cup canola or other oil
1 Tbsp apple cider vinegar or fresh lemon juice
1 cup gluten-free cornmeal
3/4 cup Carol's Sorghum Blend (just use whatever GF flours you like, a mix of oat and brown rice is good if you want to "brown it up")
1/4 to 1/2 cup sugar
2 tsp baking powder
1 1/2 tsp xanthum gum
1 tsp salt
Grease an 8-inch square pan, and preheat oven to 350.
Beat the eggs for 30 seconds in medium bowl, then add rest of liquid ingredients and blend. Whisk the dry ingredients together in a small bowl and gradually beat into the liquid ingredients. Should be consistency of thick cake batter. Spread evenly in pan and bake 25-30 minutes until edges are lightly browned.
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