• 6servings
  • 65minutes
  • 338calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups yellow cornmeal

  2. 1/4 cup millet flour

  3. 1/8 cup potato starch (not potato flour)

  4. 1/8 cup cornstarch

  5. 3 tablespoons sugar

  6. 1 tablespoon gluten free baking powder

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon xanthan gum

  9. 1/2 cup milk

  10. 1/2 cup plain low-fat yogurt

  11. 2 tablespoons unsalted butter , melted

  12. 2 1/2 tablespoons vegetable oil

  13. 2 large eggs , lightly beaten

  14. 1 cup cream-style corn (canned Del Monte)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F Grease an 8-inch square pan.

  2. Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.

  3. In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.

  4. Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.

  5. Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.


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