Gluten-free Corn Bread
Author: Denise Costello
Ingredients
- 1 cup Pamela’s Baking & Pancake Mix – my favorite gluten-free baking mix
- ¼ cup almond flour
- ¾ cup
corn meal - ¼ cup pure cane sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup almond or coconut milk
- ¼ cup grapeseed oil
- 1 egg
Instructions
- Preheat oven to 350 degrees. Spray 8×8 baking pan with grapeseed or other neutral oil. Combine all ingredients in a bowl and mix until smooth. Pour batter
in to 8×8 pan. Bake for 20-30 minutes, or untiltoothpick inserted in the middle comes out moist but not wet.