Gluten-Free Corn Bread

Name: Gluten-Free Corn Bread
Prep time: PT15 minutesM
Cook time: PT25 minutesM
Total time: 1 h
Yield: 12 servings
Ingredients: 1 cup Fine yellow corn meal; 1 cup Whole milk; C&H® Light Brown Sugar2/3 cup; 1/3 cup Vegetable oil; ½ cup Buttermilk; 1 large Egg; 1 cup Gluten-free flour; 3 ½ teaspoons Baking powder; 1 teaspoon Salt

Categories:

breads & muffins
dessert
side dishes
dinner
thanksgiving
barbecues
dinner party
gluten-free
light brown sugar

Prep Time

15 minutes

Cook Time

25 minutes

Servings

1 cup Fine yellow corn meal 1 cup Fine yellow corn meal
1 cup Whole milk 1 cup Whole milk
C&H® Light Brown Sugar 2/3 cup 2/3 cup C&H® Light Brown Sugar
1/3 cup Vegetable oil 1/3 cup Vegetable oil
½ cup Buttermilk ½ cup Buttermilk
1 large Egg 1 large Egg
1 cup Gluten-free flour 1 cup Gluten-free flour
3 ½ teaspoons Baking powder 3 ½ teaspoons Baking powder
1 teaspoon Salt 1 teaspoon Salt

Instructions

Step 1

Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.

Step 2

In a large bowl, combine corn meal and milk. Let the corn meal soak in the milk for 10 minutes.

Step 3

Add the rest of the ingredients to the cornmeal mixture. Stir until all ingredients are well incorporated. Divide batter evenly among prepared muffin cups.

Step 4

Bake for 20-25 minutes until golden brown. Let muffins cool in the pan for 5 minutes. Carefully remove from pan. Serve warm.