
Gluten Free Thanksgiving Cornbread

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Since kindergarten I've been making cornbread every year for Thanksgiving. It turns out the recipe came from the back of the Indian Head Corn Meal bag, but over the years my mom and I have altered it to make it more to our liking. This year, going gluten-free, I gave it a go at making it gluten-free. It's still moist yet fluffy, every bit as rustic and perfect for Thanksgiving as the all purpose flour version.
ingredients
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serves: 6-8
1 cup corn meal
1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
1 tsp xanthan gum
3 tsp gluten free baking powder
3/4 tsp salt
3/8 cup granulated sugar
1/4 cup shortening
1 cup of whole milk
1 egg, beaten
Servings Per Recipe: 6
Amount per Serving
Calories: 279
- Total Fat: 11.1 g
- Saturated Fat: 3.2 g
- Trans Fat: 1.1 g
- Cholesterol: 31.3 mg
- Sodium: 329.4 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 10.9 g
- Sugars: 15 g
- Protein: 4.5 g
preparation

comments
Suzana
October 31, 2012