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Corn Bread #2 (Gluten-Free)

2 cups cornmeal (stone ground if available)
1 cup Masa Harina (Mexican-style corn flour used for tortillas)
3 eggs, beaten
2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon soda
1/3 cup corn oil
1 tablespoon sugar
2 tablespoons butter

Mix together eggs and milk in a medium-sized mixing bowl. In a separate bowl, combine dry ingredients and cut in oil with a pastry blender, stir into egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven. Pour batter into hot skillet (Batter should sizzle).

Bake at 425F degrees for 30 minutes turn and bake 20 minutes more or until done.

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3 Responses:

 
said this on
24 May 2008 1:34:29 PM PST
This recipe looks great and simple.

 
Venita Larson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Nov 2008 12:42:49 PM PST
This bread is good and simple. I served it at a community meal and everybody wanted the recipe.

 
Deborah
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Sep 2011 11:30:38 AM PST
I found it was cooked all the way though at 35 minutes and perhaps should have been taken out 5 minutes sooner...but was very good. I even had it with Marmite spread on it. I used yogurt and sour cream with water added for the buttermilk.




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