Valerie’s Prize Winning Corn Bread
- Details
My Mom has won several prizes at the county fair using this corn bread recipe, its great hot and cold and makes great muffins too. She also says that it makes good corn cakes that you fry in the pan, but I haven't tried that yet. I made these using the Holy Grail mix, and the muffins are still soft and edible 4 days later.
Oven temp 425
Dry ingredients
1 cup GF flour mix
1 cup Cornmeal
¼ cup sugar
4 teaspoons baking powder
½ teaspoon xanthun gum
1 teaspoon baking soda
¼ cup butter or margarine
Wet ingredients
3 eggs
1 tablespoon vinegar
1 cup non-dairy milk
Grease a 9x9 or 8x8 inch pan. In a large bowl, add all dry ingredients and stir well. If using butter or margarine, cut it into the dry ingredients with a pastry blender just like for a pie crust. If you are in a hurry you can use ¼ cup of oil instead, just add it to the wet ingredients. In a small bowl, add all wet ingredients and mix well. Add wet ingredients to dry ingredients and stir until just combined and no lumps.
Pour into the greased pan and bake at 425 degrees for about 20 minutes. When the top starts turning golden, pour another ½ cup of milk over the cornbread and bake for an additional 10 minutes or so.
For a large pan of cornbread, double the recipe and pour into a greased large cake pan. You can also pour it into a greased muffin pan and it makes 12 corn muffins, but skip the step about pouring the milk on during baking, it just makes a mess in the oven. Muffins bake for about 20 minutes or so.
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