It's getting cold up here in Canada. Our favorite thing on a cold winter day is a big warm bowl of Chili. But now that our family is eating gluten-free, we can no longer add crackers to our chili. We have tried the rice crackers, but to us, they taste pretty crummy in the chili. So I have come up with this cornbread recipe that isn't a sweet cornbread. This cornbread is wonderful with chili. I like mine on the side and my husband likes his in the bottom of the bowl of chili.
Dry Ingredients
2/3 cup yellow cornmeal
1/3 cup Sandra's Muffin mix
2 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan or guar gum
1 teaspoon egg replacer
Wet Ingredients
1 egg
2/3 cup milk (or unsweetened soy milk) mixed with 1 teaspoon vinegar (let sit for 10 minutes to sour)
2 Tablespoons oil
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Preheat oven to 400°F, spray 8” round cake pan with nonstick spray.
Stir together cornmeal, flour, baking powder, salt, xanthan and egg replacer in a bowl until well combined.
In a separate bowl, Wisk together eggs, soy milk or water, oil & vinegar until combined.
Pour liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all the ingredients are just evenly moistened. Do not over stir, batter will be lumpy.
Pour all into the prepared baking pan and bake for about 20 minutes, check with toothpick!
Sandra D. Halpenny © 2009 All rights reserved
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