Friday, March 2, 2012

Corn Bread

What I love about this corn bread is that it holds together well enough to pick up and eat as finger food. It's also a good combination of salty and sweet and turns out great with a cup of corn kernels added to the batter.

1 Cup gluten free flour
3/4 Cup corn meal
2 Table spoons sugar
2 1/2 teaspoon baking powder
3/4 teaspoon salt
2 eggs, slightly beaten
1 Cup milk
1 Tablespoon vinegar
1/4 cup butter, melted

Preheat oven, with cast iron skillet in it, to 400 degrees.
In a small bowl, add vinegar to milk and set aside.
Combine dry ingredients in a large bowl. Stir in melted butter. Stir in the milk mixture and the eggs.
When oven in preheated, drop a tablespoon or two of butter onto the pan and allow to melt. Pour bread batter into the buttered pan and cook 15 to 20 minutes or until top begins to brown.

No comments:

Post a Comment