Made with both cornmeal and rice flour, this cornbread has less of a pronounced corn flavor. Some people prefer this recipe over the version made with all cornmeal. I include it because it’s nice to have options. I especially like this recipe baked as muffins.
1 cup cornmeal
1 cup rice flour
2 tablespoons sugar or 1 tablespoon honey
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted, dairy-free margarine (1-stick) or melted butter-flavored shortening
2/3 cup soymilk or other milk of your choosing (or water, in a pinch)
Begin by preheating your oven to 400°. Get out an 8 or 9-inch, square or round pan. I usually use an iron skillet, but any type of pan will work. If you prefer, you can use a 12-cup muffin tin. You’ll need to grease your pan or muffin tin with solid shortening or no-stick vegetable oil spray.
In a mixing bowl combine the cornmeal, rice flour, sugar, baking powder and salt. Stir with a whisk to make sure the leavening and salt are evenly distributed.
In a separate bowl or a measuring cup combine the honey (if you’re using it), margarine, soymilk and eggs. Beat with a whisk until the eggs are smoothly emulsified with everything else.
Pour the liquid ingredients into the dry ingredients. Mix well. The batter will be thick. Scrape the batter into your prepared pan or divide the batter evenly between 12 muffin cups. Place the pan into the hot oven and bake until lightly browned. The cooking time will depend upon the size of your pan. Muffins will cook in about 20 minutes. A 9-inch pan will take 25 to 30-minutes. An 8-inch pan will take 30 to 35 minutes.
Remove from the oven when a knife poked down into the center comes out clean. Serve hot.
Assuming 12 servings.
Per Serving: 178 Calories; 9g Fat (46.9% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 317mg Sodium.
Exchanges: 1-1/2 Grain(Starch); 1-1/2 Fat.