Double Corn Cornbread
Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. —Silvana Nardone, New York, New York
Ingredients
- 1 cup gluten-free all-purpose baking flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup rice milk
- 1/4 cup canola oil
- 1 tablespoon cider vinegar
- 1 cup frozen corn, thawed
Reviews
Wow - this was so good. I forgot to buy the frozen corn and increased the sugar to 3/4 cup. I used gluten free corn meal and almond milk. Apparently the cider vinegar really improves the taste, but when doubling the ingredients - maybe I shouldn't use 2 Tablespoons vinegar as I tasted the batter and the vinegar is very prevalent. Baked it at 400 degrees F. for 25 minutes in a 11 x 7 pan to feed our fellowship. It was devoured. Thanks, Silvana!
I used regular flour and regular milk, creamed corn, and cut out the balsamic vinegar. Huge hit with the hubby.
I made this with regular all purpose flour and skim milk. It turned out very good. I like the whole corn in it. Very easy to make.
I also made this with regular all purpose four and skim milk. It turned out very good. I like the whole corn in it. Very easy to make.
Better than the box mix
We thought this was just ok. It seemed really bland to us.
We liked the course texture to this bread. It was moist and didn't crumble like a lot of cornbread recipes. I used fresh sweet corn, and we all agreed it was delicious. I also used all purpose flour, upped the sugar to 1/3 c and substituted 2% milk instead of rice milk.
Make this often- I add little more sugar- but this is a really good recipe!
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This was enjoyed by every member of the family