GLUTEN-FREE "A MAIZE ING" CORNBREAD
Warm gluten-free cornbread filled with ground pork and cheese makes a great side dish for your feast.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan. Sprinkle pan with 1 tablespoon of the cornmeal.
- In large bowl, mix cake mix, 1 1/3 cups cornmeal, sugar and baking soda; mix well.
- In small bowl, mix sour cream, oil and eggs. Add to cornmeal mixture; mix well. Fold in sausage, cheese and jalapeño chile. Spread in pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 11 g, TransFat 0 g
GLUTEN-FREE SKILLET CORNBREAD
Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
Provided by Amy Chaplin
Categories side-dish
Time 1h10m
Yield One 9-inch skillet
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
- Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
- Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
- Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.
A-MAIZE-ING CORNBREAD
from Looneyspoons, Janet and Greta Podleski. I tried this tonight for dinner. It turned out great and I will make it again. Low-fat, but still very yummy!
Provided by graciethebaker
Categories Quick Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bow, combine flour, cornmeal, baking powder,baking soda, and salt. Mix well.
- In a medium bowl, combine buttermilk, egg cottage cheese, honey, butter chilies, and corn. Beat with a whisk until well blended.
- Add wet/corn ingredients to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8X8 inch bakng pan that has been sprayed with non-stick spray.
- Bake for 35 minutes or until a wooden toothpick inserted in cente comes out clean.
- Cut into 9 squares and serve warm.
Nutrition Facts : Calories 194.7, Fat 4.4, SaturatedFat 2.2, Cholesterol 32.1, Sodium 596.6, Carbohydrate 33.3, Fiber 2, Sugar 5.9, Protein 6.6
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
FLUFFY GLUTEN FREE CORNBREAD
This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble.
Provided by Jenny Wells
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
- Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
- Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 37.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 291.5 mg, Sugar 4.5 g
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