Sweet corn bread - made with gluten-free, non-GMO, and hormone-free ingredients.
Ingredients
- 1 cup white cornmeal
- 1 cup gluten-free baking flour
- 0.5 cups white sugar
- 1 teaspoon baking soda
- 1 cup 2% milk
- 0.33 cups low-salt butter , melted
- 1 egg
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
-
2
Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Boozy Fruit Salad
A great fruit salad with a bit of a boozy twist. Great for summer cookouts! Best served the same day as preparation.
The Best Ricotta Pancakes
These ricotta pancakes are fluffy, a little tangy, and make a very satisfying breakfast! This is my own recipe, which I have been making for years as these are our favorite kind of pancakes. Perfect with some fresh blueberries or strawberries.
Chef John's Cincinnati-Style Chili
You'll love this chili recipe if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.