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Breakfast Cornbread
Date added: January 22, 2008
This quick and easy bread is delicious simply spread with butter or topped with scrambled or poached eggs.
- Servings: 8 change
- Calories per serving: 134
- Prep time: 5
- Cook time: 30
Categories
Networks
Ingredients
- 1 cup cornmeal fine
- 3/4 cup chickpea flour (besan)
- 1 1/2 tsp baking powder gluten free (see recipe below) *
- 1 egg
- 2 tbsp butter melted
- 1 cup skim milk
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. Lightly oil a 1 lb. 2. Beat with a whisk, gradually incorporating the dry ingredients to make a smooth paste. Add the remaining milk mixture and whisk until smooth.
3. Turn into the prepared pan and bake in a preheated oven at 325 F. for 25 to 30 minutes until just firm. Leave in the pan for 10 minutes before transferring to a wire rack to cool.
*Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C. Variation: For a larger loaf, double up on the ingredients and bake in a 2 lb.
(prep. time: 5 to 10 minutes)
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 134 | 7% |
| Fat 4g | 7% |
| Cholesterol 35mg | 12% |
| Sodium 402mg | 17% |
| Carbohydrates 20g | 7% |
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