Here comes the good part….CORN BREAD

I am converting the Quaker Corn Bread recipe 🙂

This is not your southern (not very sweet) recipe. This is sweet!


1/4 cup vegetable shortening, oil or drippings (I use butter)

1 cup Cornmeal

3/4 cup wheat-free flour substitute OR oatmeal flour

2 to 4 T sugar (optional)

4 tsps baking powder

1/2 tsps xantham gum

1 cup or milk (I used almond milk the last time and it was delicious)

2 eggs, beaten

Heat oven to 375 F. In a 8 or 9-inch square baking pan or 10-inch ovenproof skillet, melt shortening in oven; tilt pan to coat bottom evenly. (lately I’ve sprayed the pan with Pam and just melted the butter in the microwave.)

Combine dry ingredients. Add melted butter, milk and eggs. Mix just until blended.

Pour into hot pan. Bake 20-25 minutes or until golden brown and wood pick inserted in center comes out clean.

for muffins

Pour batter into 12 well-greased muffin cups or 14 hot greased corn stick pans. Bake 15-20 minutes or until golden brown.

NOTE: all I did was change the flour, add xantham gun and added 2 eggs instead of 1.

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