Another Corn Bread recipe – almost the same but it required extra liquid – guess the yellow corn flour is a drier flour. This is good for breakfast as well with jam and butter! For a whiter version go to:
Gluten Free Skillet Corn Bread with Corn Flour
1 1/2 cups milk
1/4 cup cooking oil – I used canola
1/4 teaspoon vinegar
1 cup yellow corn flour (buy at Bulk Barn or Asian section of store)
1/2 cup tapioca starch
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2tsp. guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5″ cast iron skillet over high heat and melt 1 tablespoon butter in skillet. Pour batter into hot skillet. Fry for about 3 minutes until edge starts to look set. Using a oven mitt grab handle of skillet and place into hot oven. Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean. Serve warm with butter.
Notes: You could also butter a 10″ baking pan and bake it in there for 15-20 minutes until done
|yellow corn flour|
|fry a minute or two in hot skillet until edges look like this|
|fresh out of the oven!|
|makes 8 large slices 224 calories each|