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Cornbread #3 (Gluten-Free)

Ingredients:
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

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Directions:
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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4 Responses:

 
frieda christianson
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said this on
12 Aug 2008 12:53:18 PM PST
GOOD SHOW!!!GOOD INFO!!!

 
Dietmar H. Arff
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 May 2009 6:08:38 PM PST
If only I knew with what to substitute the sour cream! - I am also lactose intolerant! Other than that the recipe looks too good not to try it out.

 
Christina
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Oct 2009 12:26:39 PM PST
You can substitute the sour cream for tofu sour cream (I use Tofutti) or if that is not available, you can use soft tofu as well.

 
Lyd
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2011 2:37:08 PM PST
First gluten free thing I made. Very good recipe, it was very yummy!




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