corn bread Recipe

Directions

1. 1
   Mix dry ingredients together in large bowl.
2. 2
   Add a good shake of ground cumin.
3. 3
   (optional, but everyone misses it when I don't put it in)
4. 4
   Mix eggs, milk, margarine together and add to dry ingredients.
5. 5
   Mix well.
6. 6
   Pour into prepared pan, bake and enjoy.
7. 7
   Bake 20 - 25 minutes at 425A degrees F in an 8 inch square baking pan that has been greased and then floured with brown rice flour.
8. 8
   The bread is done when a cake tester is inserted and comes out clean.
9. 9
   You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning.
10. 10
    Gluten-free flours tend to turn brown faster.
11. 11
    we use earth balance vegan buttery sticks for the margarine, and 1% milk, but it is sinful if you use butter and whole milk instead.
12. 12
    Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeAos or drained mild Ortega chilies.
13. 13
    This recipe keeps very well for 3-4 days, although it usually doesn't last that long.
14. 14
    It also cuts in half and doubles very well.
15. 15
    for using wheat flour, make the following changes:
16. 16
    use only 4 t. baking powder.
17. 17
    omit xanthan and guar gum.