 |
| Gluten Free Cornbread With Sundried Tomatoes Recipe |
| photo by recipe author |
Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes
- 1 cup cornmeal [1]
- 3/4 cup rice flour
- 1/2 cup coconut flour [2]
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sugar [3]
- 1 teaspoon salt [4]
- 1/2 cup chopped sundried tomatoes in olive oil [5]
- 1 1/2 cups grated cheddar cheese
- 3/4 cup room temperature milk
- 2 eggs [6], preferably free range, beaten
- 4 tablespoons melted butter [7], or coconut oil [8]
Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.
Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.
Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.
Recipe submitted by Pat, Jackson WI