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Cornbread #3 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
1 cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
1/3 cup vegetable oil
1 cup gluten-free sour cream
1 cup corn
2 eggs, beaten
1 cup shredded Cheddar
Mix together all ingredients except Cheddar. Put half of mixture into a greased 9" square pan. Sprinkle with cheese and cover with remaining mixture. Bake at 375F degrees for 35 - 40 minutes.
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