Having to do without because of food allergies is frustrating. I grew up eating all sorts of foods to which I, unknowingly, was allergic. But I’ve discovered that my mom’s cornbread recipe works well with a few substitutions, and it’s just as yummy as it was when I crumbled it into my beef stew at the age of five.
After trying numerous gluten-free flours and baking mixes, I’ve discovered that most boxed mixes work pretty well for this recipe. Oat milk works best as a dairy substitute (the oat protein makes breads fluffier), but rice milk makes the bread too dry.
⅓ cup gluten-free baking mix
¾ cup yellow cornmeal
1 ½ tsp. baking powder
1 tbsp. sugar
½ tsp. salt
1 egg’s worth of Ener-G Egg Replacer
⅔ cup milk substitute
2 tbsp. cooking oil
Allergen-free cooking spray
Allergen-free margarine (optional)
- Preheat oven to 400°F. Lightly grease an 8-inch cast iron skillet.
- Sift dry ingredients together into a medium-sized mixing bowl.
- In a separate bowl, prepare egg replacer according to package directions.
- Whisk remaining wet ingredients into egg replacer.
- Add wet ingredients to dry ingredients and mix well with whisk or fork.
- Pour batter into a lightly greased cast iron skillet. Some baking mixes make the batter very thick. If that’s the case, press it into the skillet with clean, damp hands.
- Bake for 30 minutes or until golden brown.
- Spread margarine on top of cornbread, if desired.
Yields 6 servings.