Wednesday, October 5, 2011

Corn Bread

1 cup gluten-free flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 egg substitutes (I used Energy Egg Replacer)
1 cup almond or coconut milk
4 T olive or canola oil

Preheat oven to 400 degrees.
Mix dry ingredients together. Mix wet ingredients together and then add the wet to the dry ingredients till moistened.
Bake 20-25 minutes till cornbread has a golden brown and crisp top.

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