There was a time when family members were unable to eat sugar in any form. At that time, I became fairly good at developing recipes using stevia as sweetener. I am not too crazy about the aftertaste, so I am glad to be able to use a little sugar now and then. This recipe offers both a stevia and sugar version.
I usually make this recipe with two eggs, but it can be made with commercially available egg replacer. If you use the egg replacer - you should add xanthan gum or the muffins will be very crumbly.
Wheat and Dairy Free Cornbread
1 cup brown rice or *GF flour mix
1 cup yellow cornmeal
¼ cup sugar (or ¼ t. dry Stevia)
4 teaspoons gluten free baking powder
¾ teaspoon salt
2 eggs, slightly beaten (or 2 heaping teaspoons egg replacer)
1 cup rice, soy, or nut milk
¼ cup safflower oil
Preheat oven to 425. Generously grease 12 muffin tins or line with paper muffin tin liners. (I use PAM – Organic Olive Oil cooking spray).
In a medium size bowl, combine dry ingredients. Add eggs (or egg replacer), milk and oil. Mix only until well blended. Pour batter into greased muffin tin. Bake in preheated oven 15 to 20 minutes or until a wooden pick inserted into center comes out clean and top is golden brown. Serve warm. Makes 8 or 9 servings.
Optional – add 1/2 teaspoon Xanthum gum for a less crumbly cornbread – especially necessary if using egg replacer)
*GF (or gluten free) flour can be made by combining 2 parts brown rice flour with 1/3 part tapioca starch and 2/3 parts potato starch. (mix together 2 cups white rice flour, 1/3 cup tapioca and 2/3 cups potato starch flour) This is a very nice flour for baking and substitutes very well in most any wheat flour recipe.