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Wednesday, October 9, 2013

A Yummy Cornbread Recipe, and even a gluten, dairy, egg free (vegan) one!

Now that it's getting cooler, I'm taking advantage of the weather and making lots of yummy soup.  That, of course, leads to cornbread.  Yum!  I grew up very spoiled with yummy cornbread.  The problem, though, is that the recipe I love is not allergen-friendly for us at all.  I've been experimenting with it and was pretty happy with how the last batch turned out.  I thought I would share the recipe, because a good cornbread always hits the spot!

My modifications to make it gluten, dairy, and egg free will be in red.

Ingredients:

- 2 eggs (for us I used ground flax seed ahead of time.  I put two tablespoons of flax seeds in 6 tablespoons of water and let it sit for 5 minutes before I mixed it in)
- 4 tablespoons sugar
- 1/2 cup milk (we used an unsweetened coconut milk)
- 1 can whole kernel corn, drained
- 1 can cream style corn (make sure to read the label to ensure it is gluten and dairy free)
- 1 box Jiffy corn muffin mix (we used 1 1/2 cup Pamela's gluten-free corn bread mix.  I've used Bob's Red Mill and it works ok too, but it doesn't have as good of a flavor and is a little drier than the Pamela's)

Heat oven to 375*.  Mix everything together, except for the Jiffy mix.  After mixing, add the corn muffin mix and blend.  Put into a lightly greased casserole dish and cook for 45 minutes (it seems to take longer, so plan ahead!!) until the top is lightly browned. 


*** Update, today instead of flax seeds, because I was out, I used chia seed, in the same ratio.  It turned out great!

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