DOUBLE CORN CORNBREAD

Double Corn Cornbread image

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 11

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Ingredients

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.

*** Explore more Double Corn Cornbread Recipes »

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