Comment: We read a review on a cookbook by Roben Ryberb, You Won’t Believe It’s GlutenFree and found the recipes to be most rewarding. Ms. Ryberb simplifies otherwise complicated recipes, offers a choice of base recipe ingredients to use and lists hundreds of selections. They all seem easy to make and her ‘you-might-do-it-this-way-instead’ suggestions are very helpful.
25-30 minutes if baked in a pan
1 cup milk
¼ cup oil
½ cup cornstarch
1 cup yellow cornmeal
½ tsp salt
1 tbl + 1 tsp baking powder
1/3 cup sugar
½ tsp Xanthan Gum
- Preheat the oven to 375 degrees F. Grease an 8-inch square baking pan
- In a medium-size bowl, combine all the ingredients. Mix well, being sure to remove any lumps. The batter will be thick. You will begin to notice air bubbles from the baking powder.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the corn bread tests cleanly When cooked, knife along the sides of the pan and flip the bread on to a rack to cool but be sure you have slices of warm bread with butter and syrup. It’s a treat anytime of year.
Note: You may prefer, as we sometimes do, to pour the batter into muffin cups with the result of having hot corn muffins. If so, grease a 6-cup muffin tin, spray it with a vegetable spray, fill the muffin cup evenly and bake for 10 minutes – or until when you insert a toothpick it comes out clean.