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Ellen’s Kitchen & Garden

Corn bread complements your chili, soup or stew

Posted Thursday,
November 7, 2013
Like 3 · 0 ·
Photo/Ellen Fox Emerson
Store-bought corn bread generally tastes a bit too sweet.
By .(JavaScript must be enabled to view this email address)

When I think of serving corn bread, I automatically pair it with a bowl of chili, Brunswick stew or fried chicken.

It goes perfectly any of those and takes only 30 minutes to prepare. With the soup pot in constant use this time of year, I offer a recipe for this easy-to-make bread.

Some corn bread (store-bought, generally) can be extremely sweet — almost like cake. But, this recipe is less so and more about the corn flavor and texture. I use a medium grind of cornmeal that adds a distinct texture. It has peak flavor and appeal when served warm, fresh from the oven.

Corn Bread – Gluten Free

½ cup all purpose gluten-free flour
1½ cups of cornmeal (medium grind)
1 teaspoon of xanthum gum
1 teaspoon of salt
1 teaspoon of sugar
3 teaspoons of baking powder
3 eggs (beaten)
1¼ cups of milk
1/3 cup of melted butter

Preheat your oven to 400°. While the oven is preheating prepare an 8½-by-11-inch baking dish with butter or cooking spray.

In a mixing bowl, blend all of the dry ingredients. Add the eggs and milk and stir until well mixed, then add the melted butter and stir until all ingredients are completely blended. Pour the batter into the buttered baking dish, distributing it evenly. Place the dish in the middle of the oven and bake for 20 minutes. It is done when you test it with a toothpick and it comes out clean.
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