Gluten Free Cornbread
Very moist.
Yield
8 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
*
|
| 1 ½ | cups |
cornmeal
|
*
|
| 1 | teaspoon |
salt
|
*
|
| ½ | teaspoon |
baking soda
|
*
|
| 1 ½ | cups |
buttermilk
I usually use milk plus a tablespoon of lemon juice, let it sit for a few minutes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
*
|
| 355 | ml |
cornmeal
|
*
|
| 5 | ml |
salt
|
*
|
| 2.5 | ml |
baking soda
|
*
|
| 355 | ml |
buttermilk
I usually use milk plus a tablespoon of lemon juice, let it sit for a few minutes |
*
|
Directions
Mix ingredients together Pour into hot, buttered 8x8 or 9x9 pan. Bake at 400 for 25 to 30 minutes.
