Golden Sweet Cornbread

Here is a cornbread recipe that tastes delicious and yet has several replacements.  Don’t be scared!  It’s easy.  I usually serve it with my mom’s chili.

 

Golden Sweet Cornbread

 

Ingredients:

1 c. brown rice flour (if you don’t need to be gluten free, just use regular       all-purpose flour)

1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)

1 c. yellow cornmeal

2/3 c. sugar (just regular, white granulated sugar. I recently tried it with just 1/3 c. sugar and thought it was even better.)

1 tsp salt

3 1/2 tsp baking powder

1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10           minutes- or you can just use one regular egg)

1 c. milk (I usually use original coconut milk from the carton.  You could also use almond milk, soy milk, etc. or just regular milk.)

1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)

Directions:

Make the flax egg and set aside for 5-10 minutes).  Mix dry ingredients together in a bowl.  Add the wet ingredients including the flax egg.  Stir well.  Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes.  It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint.  It should spring back to the touch.

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See how beautifully the top cracked in the pan?