Gluten-Free Southern Corn Bread
Southern corn bread is traditionally made with little or no flour or sugar, as opposed to Northern corn bread, which is sweeter and more cake-like in texture. This is best served the day it is baked. Great with chili or soup!
Quick Facts
- Prep Time: 00:10
- Bake Time: 20 to 25 minutes
- Yield: 9 servings
Ingredients
- 2 cups yellow cornmeal
- 2 tablespoons sugar
- 1-1/2 teaspoons Argo® Baking Powder
- 1 teaspoon salt
- 2 eggs, beaten
- 2/3 cup milk
- 1/4 cup corn oil
- 1 cup canned creamed corn
Directions
- Preheat oven to 400°F. Spray an 8-inch square baking pan with cooking spray.
- Combine cornmeal, sugar, baking powder and salt in a mixing bowl. Stir in remaining ingredients with a spoon just until moistened.
- Turn into prepared pan. Bake 20 to 25 minutes or until lightly browned and a wooden pick inserted in center of pan comes out clean.
- Recipe Note: Up to 1/2 of the milk may be substituted with unsweetened almond milk.
