Mexican Cornbread (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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1cup gluten-free sour cream
1 can gluten-free creamed corn
2/3 cup oil
1 ½ cornmeal
3 teaspoons baking powder
1 tablespoon salt (or less)
1 cup cheese
Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.
As always, Celiac.com welcomes your comments (see below).