Wheat-Free Buttermilk Cornbread
 
1-1/2 cup  gluten-free flour mix* (see below)
1 cup  enriched cornmeal**
2 Tbsp  sugar
2 tsp  baking powder**
1/2 tsp  baking soda
1 tsp  salt
1-1/2 cup  buttermilk, room temperature
1/4 cup  lard or shortening, melted
1 Tbsp  bacon drippings
2 large  egg, beaten
 
**caution: read labels, some products have hidden wheat or gluten 
ingredients. 
 
preheat oven to 400f. thoroughly combine flour, cornmeal, sugar, baking 
powder, and salt in mixer bowl; set aside. in another bowl, stir together 
milk, lard and egg. pour liquid mixture over dry ingredients, mixing just 
until dry ingredients are moistened. pour into greased round 9 x 1 1/2 
in. black cast iron skillet or a 8 x 8 x 2 in. square baking pan. spread 
a light coat (1 tbsp.)of grease across the top of the mixture. bake 20 to 
25 minutes or until light golden brown. serve hot with butter. 
 
* wheat-free flour mix 
 
6 cup  white rice flour
1 cup  tapioca flour
2 cup  potato starch flour (not plain potato flour)
 
combine all the ingredients in a large bowl and mix thoroughly. sift the 
mixture into a large air-tight container. store in a container with a 
tight lid. use as a substitute for white wheat flour. yield: 9 cups 
wheat-free mix 
 
-- 
(ID: 11566) Mirror: rec.food.recipes: Sun, Jul 27, 2003


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