Cornbread (Gluten Free)

Name: Cornbread (Gluten Free)
Ingredients: 3/4 cup purity cornmeal; 1 cup boiled water, cooled slightly; 1 teaspoon knox gelatin; 1 cup rice flour, mix (I use 1/3 rice flour, 1/3 sweet rice flour, and 1/3 tapioca flour); 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/4 cup vegetable oil

9 ingredients

2 steps

Ingredients

3/4 cup purity cornmeal
1 cup boiled water, cooled slightly
1 teaspoon knox gelatin
1 cup rice flour, mix (I use 1/3 rice flour, 1/3 sweet rice flour, and 1/3 tapioca flour)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil

Directions

1

Combine cornmeal and boiled water. Stir the resulting mush and cool slightly (it does not have to be warm).
2

Separately, combine flour, sugar, gelatin, baking powder and salt in a large bowl. Add oil and eggs to cornmeal mush. Mix well. Add to dry ingredients, stirring well but for no more than two minutes. Fill greased muffin cups 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes. Makes 12 regular or 6 jumbo muffins.