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Buttermilk Cornbread (Gluten-Free)

This recipe comes to us from M.J. Richards.

Preheat oven to 425
2 cup gluten-free flour
½ cup 2 tablespoons sugar
1 ½ tablespoons baking powder (4 ½ t.)
1 teaspoon baking soda
2 cup white cornmeal (Martha White is my preferred brand)
1 cup buttermilk

½ cup milk
3 eggs
½ cup vegetable oil
½ teaspoon salt

Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.

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1 Response:

 
Ann Lapinski
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Jan 2008 10:39:37 AM PST
My 16 year old son loves this cornbread. Even the non gluten free eaters like it. My son asked if I would please make it once a week.




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