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1 1/2 cups cornmeal
1 cup AND 2 Tablespoons GLUTEN-FREE flour mix
1/2 cup sugar
3 teaspoons baking powder
1 egg, beaten
1 cup milk
1/4 cup melted refined coconut oil
(it does NOT taste like coconut…)
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Preheat your oven to 375.
Combine dry ingredients together in a bowl, making a void in the center for your wet ingredients.
Add into the dry ingredient void: beaten egg, milk, and the melted coconut oil.
Stir SLIGHTLY - ONLY until the dry ingredients are moist and then STOP.
Let sit 20 minutes. AND DO NOT STIR.
Pull into a well greased (with refined coconut oil) and lightly sugared 9X9 pan.
(OR pull into a bundt pan sprayed with cooking spray and lightly sugared.)
Spread out the dough with your fingers and the back of your mixing spoon until the top is even and as flat as you can manage without handling it TOO much...
Spread out the dough with your fingers and the back of your mixing spoon until the top is even and as flat as you can manage without handling it TOO much...
Bake at 375 F for 22-25 minutes, or until a golden brown along the edges and dark golden brown spotting on top.
Cut into squares (or wedges from your bundt!).
Serve warm with soft butter or in the middle of a bowl of chili.
To re-heat or serve as leftovers: Split serving squares and place middle facing up on a baking sheet. Broil for 2 minutes and lightly butter tops.
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NOTES:
Original recipe called for shortening. Coconut oil is better for you, and it translates perfectly for the shortening.
GLUTEN-FREE CORNMEAL:
Now let's talk about cornmeal... corn in naturally GLUTEN-FREE. Most store-bought bags of processed cornmeal is not. If you have a food allergy or intolerance you know your life revolves around reading food labels and making your own food to have ingredient control. I find it is easiest on me to grind my own cornmeal. If you have a huge question mark over your head as to how you'd go about making your own... It's straight up as simple as ground popping corn kernels. :O) You need a bag of popping corn (usually the bottom shelf under the microwave kinds...) and a grain grinder. Make sure you check your cornmeal for any kernels that didn't get ground-up all the way before you toss your cornbread together!!!
Now let's talk about cornmeal... corn in naturally GLUTEN-FREE. Most store-bought bags of processed cornmeal is not. If you have a food allergy or intolerance you know your life revolves around reading food labels and making your own food to have ingredient control. I find it is easiest on me to grind my own cornmeal. If you have a huge question mark over your head as to how you'd go about making your own... It's straight up as simple as ground popping corn kernels. :O) You need a bag of popping corn (usually the bottom shelf under the microwave kinds...) and a grain grinder. Make sure you check your cornmeal for any kernels that didn't get ground-up all the way before you toss your cornbread together!!!
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GLUTEN-FREE FLOUR MIX:
3 cups Bob's Red Mill - RICE FLOUR
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
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