Recipe used with permission from Shauna Ahern of Gluten-Free Girl
Adapted from The Better Homes and Garden Break Book
Makes 8 servings
What you need:
140 grams gluten-free all-purpose flour mix
1/4 cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon psyllium husk
¼ cup shortening (preferably lard and not butter)
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal
How to prepare:
Heat the oven to 425F.
Mixing the dry ingredients: Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
Cutting in the shortening: Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour.
Adding the wet ingredients: Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
Finishing the batter: Stir in the cornmeal, whisking fast, until it is just combined. Do not over-stir.
Baking the cornbread. Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
Carbohydrates 36.4 g
Protein 4.5 g
Fat 8.4 g
Dietary Fiber 1.7 g