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Double Corn Cornbread

Name: Double Corn Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf (6 slices).
Cuisine: North America, Mexican
Ingredients: 1 cup gluten-free all-purpose baking flour; 1 cup cornmeal; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 eggs, lightly beaten; 1 cup rice milk; 1/4 cup canola oil; 1 tablespoon cider vinegar; 1 cup frozen corn, thawed

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 40 min. + cooling

Makes

1 loaf (6 slices)

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. —Silvana Nardone, New York, New York

Double Corn Cornbread Recipe photo by Taste of Home

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Ingredients

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Directions

Preheat oven to 350°. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
Transfer to a greased 8x4-in. loaf pan. Bake until top is lightly browned and a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack.

Gluten-Free Recipe

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts

1 slice: 334 calories, 13g fat (1g saturated fat), 71mg cholesterol, 842mg sodium, 51g carbohydrate (10g sugars, 4g fiber), 7g protein.