Ok... if you are following the posts. The last post, I said I was going to add the cornbread recipe, so you can enjoy it with the taco soup. I do have to say that there is a slight difference from regular cornbread to gluten free, egg free and dairy free cornbread. The difference is slight and I personally would go for the modified cornbread before the regular version.
Once again, I am giving you all the ingredients and modifications - so that you are able to fit it to your dietary needs.
1 ¼ c. yellow corn meal
¾ c. flour or (3/4 c. GF flour + ½ tsp. xanthan gum)
3 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs or (1 Tbsp. egg replacer + ¼ c. water)
1 ¼ c. milk of choice
1 tsp. vinegar
3 tsp. oil
Preheat oven to 425 degrees. Grease a 8x8 baking pan.
Mix the dry ingredients together in one bowl. In a separate bowl, combine wet ingredients. When both sets are mixed, combine with a few strokes. You want the mixture to be mixed, but not smooth textured. Pour into the 8x8 baking pan. Bake 20-25 minutes. Poke a toothpick in the cornbread in several places to make sure that it comes out clean. If not, continue baking.
Top with honey.
Once again, I am giving you all the ingredients and modifications - so that you are able to fit it to your dietary needs.
1 ¼ c. yellow corn meal
¾ c. flour or (3/4 c. GF flour + ½ tsp. xanthan gum)
3 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs or (1 Tbsp. egg replacer + ¼ c. water)
1 ¼ c. milk of choice
1 tsp. vinegar
3 tsp. oil
Preheat oven to 425 degrees. Grease a 8x8 baking pan.
Mix the dry ingredients together in one bowl. In a separate bowl, combine wet ingredients. When both sets are mixed, combine with a few strokes. You want the mixture to be mixed, but not smooth textured. Pour into the 8x8 baking pan. Bake 20-25 minutes. Poke a toothpick in the cornbread in several places to make sure that it comes out clean. If not, continue baking.
Top with honey.
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