CORNBREAD (GLUTEN FREE)

Cornbread (Gluten Free) image

Provided by TheScientist

Time 30m

Yield 6-12 Depends on size of muffin cups, 6-12 serving(s)

Number Of Ingredients 9

3/4 cup purity cornmeal
1 cup boiled water, cooled slightly
1 teaspoon knox gelatin
1 cup rice flour, mix (I use 1/3 rice flour, 1/3 sweet rice flour, and 1/3 tapioca flour)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil

Steps:

Combine cornmeal and boiled water. Stir the resulting mush and cool slightly (it does not have to be warm).
Separately, combine flour, sugar, gelatin, baking powder and salt in a large bowl. Add oil and eggs to cornmeal mush. Mix well. Add to dry ingredients, stirring well but for no more than two minutes. Fill greased muffin cups 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes. Makes 12 regular or 6 jumbo muffins.

Nutrition Facts : Calories 323.4, Fat 11.7, SaturatedFat 1.9, Cholesterol 70.5, Sodium 405.6, Carbohydrate 50.2, Fiber 1.8, Sugar 16.9, Protein 5.2

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