My Profile

Email

Password

Forgot your password?

Remember me?

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

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. loaf pan. Put the cornmeal, flour, baking powder

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. baking soda and 1/3 C. cream of tartar. Sieve several times. Store the powder in a screw-top jar.
(prep. time: 5 to 10 minutes)

Variation: For a larger loaf, double up on the ingredients and bake in a 2 lb. loaf pan. Add an extra 10 minutes to the cooking time.

Nutritional Facts

Per serving% Daily Value*
Calories 1347%
Fat 4g7%
Cholesterol 35mg12%
Sodium 402mg 17%
Carbohydrates 20g7%

More facts...

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...