I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Ingredients
- 1 ¼ cups white cornmeal
- ½ cup white sugar
- ¼ cup gluten-free all-purpose flour
- 1 tablespoon gluten-free baking powder
- 1 cup milk
- ¼ cup butter, melted
- 1 egg
- 1 (14.75 ounce) can cream-style corn
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
Step 2
Mix cornmeal, sugar, flour, and baking powder together in a bowl.
Step 3
Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Cook’s Notes:
Substitute 1 can whole-kernel corn for the creamed corn if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 248 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat4g | 22% |
Cholesterol41mg | 14% |
Sodium422mg | 18% |
Total Carbohydrate42g | 15% |
Dietary Fiber2g | 9% |
Total Sugars16g | |
Protein5g | |
Vitamin C2mg | 12% |
Calcium81mg | 6% |
Iron1mg | 6% |
Potassium180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this