CornBread

I finally got around to developing a gluten-free, abstinent corn bread.  What took me so long?  This is a great addition and the portion is big enough to satisfy any appetite.

Ingredients

1 ½ cup Corn Grits

½ cup Brown Rice Farina (also called Brown Rice Grits)

1 teaspoon Xanthan Gum

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon Sea Salt

¼ c Coconut Cream or liquid oil/fat of your choice

1 - 12oz can Fat-free Evaporated Milk

1 Eggs

¼ c Water

Optional

For a sweeter version, add 1-2 packets of sugar free sweetener to the dry ingredients

Directions

Preheat Oven at 425 degrees F.  Spray Oil 8x8 or 9x9 baking pan.  Mix dry ingredients (Grits, Farina, Xanthan Gum, Baking Powder and Soda, Salt).  Blend well thoroughly to evenly distribute the xanthan gum through the mix, otherwise you’ll get globby, lumpy cornbread.  Add Coconut Cream/Oil and mix until all dry ingredients are “balled up” in the fat/oil.  Add Evaporated Milk, Eggs and Water and combine.  Immediately pour mixture into oiled baking pan.  Place in 425 degree oven for 15-20 minutes.  When crust is browning and Cornbread is pulling away from the sides of the pan, it’s done.  Remove from oven and divide pan into 6 equal portions.  Serve HOT!  YUM!

Abstinent Measuring

One Serving = 1/12 of pan = 1 starch

Make It A Meal:

For breakfast:
1 serving of Cornbread,
1 cup Breakfast Beans,
½ cup salsa(on top of beans) and
1 c diced fresh Mango
Abstinent Measuring: 1 starch, 1 protein, 1 fruit