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WEST TENNESSEE CORN BREAD

 by Brenda Lucas 2002 Conference Cookbook

Ingredients:

1

Egg

cup

Mayonnaise do NOT use reduced fat or fat free

cup

Buttermilk

1 Tbl.

Oil

1 cup

Yellow Cornmeal

cup

Sugar

1 tsp.

Baking Powder

tsp.

Salt

 Directions:

1.       In bowl, beat 1st 4 ingredients until smooth.

2.       Combine remaining ingredients and add to egg mixture.

3.       Place in greased and dusted (with cornmeal) oven proof 6 skillet or round baking dish.

4.       Bake 425 degrees for 18-20 minutes.

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209