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CORNBREAD

17 May

In a blender process until smooth:

1 cup milk or rice milk or soy milk or buttermilk or water

1 egg

¼ cup oil (I use olive oil)

¼ cup pure maple syrup (I have used regular syrup and it has worked fine)

In a separate bowl, mix these dry ingredients with a wire whisk:

1 cup cornmeal

1 cup GF flour mix (see my recipe)

2 t. baking powder

1 t. baking soda

¼ to ½ t. xantham gum

¼ to ½ t. salt

Combine the wet and dry ingredients and mix gently but well for about 1 minute, then pour into a 8 or 9 inch square baking pan that has been sprayed or oiled.  Bake at 400 for 25 minutes.

NOTE:  Sometimes I think it needs a little more liquid.

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Posted by on May 17, 2011 in Breads, Cornbread, Recipes

 

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