Here is a nice gluten free recipe for a sweet cornbread that anyone should enjoy, including those without Celiac Disease!
Gluten Free Sweet Cornbread Recipe
Ingredients:
- 1 1/2 cups unsweetened soy milk
- 1 1/2 tablespoon apple cider vinegar
- 2 tablespoon canola oil
- 1 egg (or equivalent)
- 1 cup cornmeal
- 1 cup millet
- 3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
Directions:
- Mix soymilk and vinegar and let sit.
- In separate bowl mix EnerG egg replacer. Set aside.
- Mix all dry ingredients in separate bowl.
- Add the 2 tablespoon canola oil to the soymilk mixture, and add the egg replacer as well.
- Fold the wet ingredients into the dry mixture. Stir well.
- Pour batter into well oiled muffin tins (will make 6 large or 12 regular size muffins).
- Bake at 425 degree F for 20-25 minutes.
This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit! ...
Theses are delicious!!! Better than the original wheat flour ones!! I used the King Authur GF all purpose flour. 
Not sure what I did wrong but the batter thickened up so much that it wasn't even useable. 
Hi,
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