Herb Corn Bread
As winter is approaching fast, I’m starting to turn to my comfort foods for dinner. This includes corn bread. As I really started to look through one of my Paula Deen’s cookbooks, I came across her recipe for Herb Corn Bread. I couldn’t leave this recipe to be just another recipe in a cookbook. I had to try it. It combines a lot of the dried herbs I use in my soups and compliments it nicely. I had to add baking powder to replace the use of self-rising flour and add guar gum to act as the binder. The original recipe is in The Lady & Sons Savannah Country Cookbook (ISBN 13: 978-0-375-75111-0), page 102. Enjoy.
Serves 9
1 1/4 cups cornmeal
1/4 cup Gluten Free Flour Mix
1 tsp sugar
1 tsp baking powder
1/2 tsp guar gum
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/4 tsp celery seed
2 eggs, beaten
1 1/4 cups milk (or soy milk if you’re lactose intolerant)
6 tbsp butter or margarine, melted
Preheat oven to 425 degrees Fahrenheit. Combine dry ingredients in a large bowl. Combine eggs, milk and butter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.
A Celiac's Adventure Through Food 