Mom’s Cornbread

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.

Cornbread fresh from the oven


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)

  1. Preheat oven to 400°F. Lightly grease an 8-inch cast iron skillet.
  2. Sift dry ingredients together into a medium-sized mixing bowl.
  3. In a separate bowl, prepare egg replacer according to package directions.
  4. Whisk remaining wet ingredients into egg replacer.
  5. Add wet ingredients to dry ingredients and mix well with whisk or fork.
  6. 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.
  7. Bake for 30 minutes or until golden brown.
  8. Spread margarine on top of cornbread, if desired.

Yields 6 servings.


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One thought on “Mom’s Cornbread

  1. Menu – Dec. 21-28 | Organic, Naturally January 26, 2014 at 11:58 pm Reply

    […] Friday (12/27) Breakfast – oatmeal with apples and pecans, patty sausage Supper – turnip green soup and cornbread […]

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