I used to love corn bread as a child. I remember my mum bringing it home from the Italian bakery regularly and I would always gobble up a bun (or two). She stopped buying it in my teens (or more likely I stopped eating it) but ever since I’ve gone gluten free, I’ve been looking for a corn bread recipe that matches the tastes of my childhood and I think I’ve finally found the combination.
Gluten Free Corn Bread
1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/4 cup sour cream
1 cup creamed corn
2 large eggs
2 tablespoons granulate sugar (optional)
Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9″ dark metal, square baking pan. Bake for 35 minutes or until edges have browned. Enjoy!
Kitchen Table Talk…
Do you have any foods that instantly remind you of your childhood? Feel free to share your creations in the comment area below. Or if you like this post, share it with your friends and family through your favorite social media service.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
Wed, Jan 19, 2011
Gluten Free, Sides