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1 1/4 cups Gluten-Free Flour Mix
3/4 cup enriched cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt (may be omitted for salt-restricted diets)
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten (2 egg whites may be substituted)
Heat oven to 400 degrees F. Grease an 8- or 9-inch baking pan. Use greased muffin tins to make corn muffins.
Thoroughly combine flour, cornmeal, sugar, baking powder, and salt in mixer bowl. Set aside.
In a small bowl, stir together milk, oil and egg, Pour liquid mixture over dry ingredients, mixing just until dry ingredients are moistened. Spoon batter into prepared pan or muffin tin. =
Bake for 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean.
Gluten-Free and Wheat-Free Recipes