Gluten Free Cornbread

Finally back into the kitchen after a month of traveling and skiing. Unfortunately it's still snowing, so comfort food is still being cooked. This gluten free cornbread was not originally gluten free, but changes needed to be made because I couldn't live without this loaf in my life. The kernel was planted in my stomach at my favorite Manayunk brunch spot, Winnie's Le Bus. The best place to carb up on amazing bread and mimosas. You know a place sells good bread when it's shipped to NYC for Philly cheesesteaks. Now I have to double up on the mimosas when I visit my old neighborhood.

Ingredients:

• 1 1/2 cups Pamela's Baking & Pancake Mix*
• 1 1/4 cups yellow cornmeal
• 3/4 cups sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 2 eggs
• 1 cup buttermilk (or 1 c. milk + 1 tbsp white vinegar)
• 1/2 cup (1 stick) melted butter
• 1 cup corn kernels (frozen or canned)

*The gluten free flour can be swamped out equally with regular flour if you prefer the taste of gluten.

Directions:
Preheat oven to 350 degree and grease a 9 inch loaf pan, set aside. Try to use room temperature milk and eggs. Mix the dry ingredients together, the wet ingredients together, then combine with whisk. Once thoroughly combined, fold dry corn kernels into the batter and pour into the loaf pan. Bake for 55 minutes or until cooked through.

Dry Ingredients:



Wet Ingredients:

 


































Combine wet and dry ingredients:


















Fold in defrosted/dry corn kernels:


















Add Butter and Eat: