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    Scott Adams

    Mexican Cornbread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Ingredients:
    2 eggs
    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



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    Directions:
    Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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