Corn Bread

Corn Bread

8” square cake pan
2 cups Arrowhead Mills Organic Gluten Free Yellow Cornmeal
1 cup Arrowhead Mills Gluten Free All Purpose Baking Mix
1/2 cup sugar
1/4 tsp baking soda
pinch of salt
½ cup butter, melted
2 eggs
1 ½ to 2 cups (enough to make the consistency of cake batter) buttermilk

Combine cornmeal, flour, sugar, baking soda and salt in a bowl. Beat eggs in separate bowl, add 1 ½ cup buttermilk to eggs then pour in butter. Mix wet ingredients into dry ingredients, add more milk if necessary to make “wet” batter. Combine into smooth batter, don’t over mix. Put batter into buttered cake pan or muffin cups. Bake in 375F - 400F oven for 20 - 35 minutes, till edges pull away from side of pan and toothpick comes out clean when inserted into center of bread.

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