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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This is a simple cornbread recipe that tastes pretty good and it isn't too crumbly either! This recipe is also good for biscuits. You may also substitute the milk for 1 cup buttermilk and 1/2 cup milk. Ingredients:
2 cups rice flour |
1/2 cup sugar |
1 1/2 tablespoons baking powder |
1 teaspoon baking soda |
2 cups white cornmeal |
1 cup buttermilk |
1/2 cup milk |
3 eggs |
1/2 cup olive oil |
1/2 teaspoon salt |
Directions:
1. Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
2. Preheat oven to 425 degrees.
3. Sift together dry ingredients, add cornmeal.
4. Mix together wet ingredients.
5. Add to dry ingredients and mix well.
6. Pour into greased 9 x 13-inch pan, smooth.
7. Bake at 425 degrees for 25 minutes.
8. Variation: Recipe makes 20 biscuits.
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