GF Skillet Corn Bread

Note: today when I baked this recipe I heated a 10 inch dutch oven in a 350 degree oven while I mixed the batter then I poured the mix into the pot. I baked it 20 minutes. It looks, no, tastes delicious.

first posted mar. 10 '2009

I've overlooked posting this recipe because it's one of the easiest to pull together to bake, but it's such a great basic staple! It has it's origins as one of the very first GF recipes I ever collected. Lorraine's Corn Bread 1 cup cornmeal (I grind popcorn (a whole grain!) always on hand in long term storage) 1 cup GF flour (any brand) (Lorraine used rice flour, I use Bette's Hagman's original mix, a ratio of 1 part rice flour, to 2/3 parts potato starch, to 1/3 part tapioca) 1 tsp xanthun or guar gum 4 Tbs sugar 4 tsp baking powder 1/2 tsp salt 1 1/3 cup milk, 1/4 cup oil 2 eggs beaten Mix up dry and wet ingredients separately. Stir the two together until combined. Pour into muffin tins and bake 10-12 minutes or into a 13 x 9 pan and bake at 350 for 20 minutes.

Lorraine, from Utah, with eight GF/CF children is my inspiration. In 1997, when this was all relatively new to me, this woman ground her own flour, made her own mixes and basically made me think I could really do this g-f thing.

Thanks, Lorraine. It's a keeper recipe, obviously because this post-it is still stuck to the inside of my cupboard, ten years, a move and many cupboard repaintings later.

• You also might like GF Betty's GF Skillet Cornbread: Canned creamed corn--delicious! 8x8 skillet.