Gluten Free Corn Bread

With all the cooking and baking that I need to do from scratch at Thanksgiving, I’m going to take a shortcut with my Corn Bread and use Bob’s Red Mill Cornbread Mix.

I love this mix — and so does our 6-year-old son! It’s super easy to make and sure to be gluten free (Bob’s Red Mill states that all “gluten-free” flours and mixes are made in a dedicated Gluten Free Factory, so there’s no chance of cross contamination). We like to make little mini-loaves of cornbread in our Perfect Brownie Pan. The little man loves to say “Look! I’m eating a whole loaf of bread! Yum!”

You can make these the day before and then just wrap them in foil and keep them on the counter overnight. Then stick ’em in the oven when you take the turkey out, warming them while you carve the turkey. You can either follow the directions on the package to make a gluten-free corn bread. Or here’s what we’re going to make: a Gluten Free, Dairy Free version of cornbread.

Noi’s Gluten Free, Dairy Free Corn Bread
1 – 20 oz. pkg Bob’s Red Mill Gluten Free Cornbread Mix
1 1/2 cups Vanilla Soy Milk (Silk is GFCF)
1/3 cup melted Earth Balance Vegan Buttery Sticks (or you can use Ghee if you like)
2 Eggs

– Preheat oven to 375°F
– Grease a 9 x 9-inch gray, nonstick pan
(or a Perfect Brownie Pan – I use a Williams Sonoma Quick Mist to pump and spray all the edges of the brownie tray)
– Make sure all the ingredients at room temperature.
– Pour cornbread mix in large mixer bowl.
– Add 1 1/2 cups soy milk, 2 large eggs and 1/3 cup melted Earth Balance.
– Mix on low speed with electric mixer until blended.
– Finish with another 30 seconds on high.
– Pour into greased baking pan. (If using Perfect Brownie Pan, insert the divider.)
– Bake 25 minutes or until brown.
– Allow to cool on wire rack. (Use the rack that comes with Perfect Brownie Pan to push bottom through, allowing mini-loaves to cool faster.)

Enjoy! :)

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3 Responses to “Gluten Free Corn Bread”

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