Cleo Libonati, RN, BSN

Gluten-Free Microwave Corn Bread

by Cleo Libonati, RN, BSN on August 7th, 2009


Enjoy the unmistakeable aroma and satisfaction of freshly baked corn bread with this simple recipe you bake in just a few minutes.  Delicious for breakfast… or anytime really.

Ingredients

Dry ingredients:

  • 1/2 cup rice flour
  • 1/2 cup corn flour or cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons GF baking powder
  • 1/4 teaspoon baking soda

Wet ingredients:

  • 1 large egg
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 teaspoon GF vanilla
  • 1 tablespoon apple cider vinegar
  • 1/3 cup milk or milk substitute

 

Equipment

Microwave. Only use baking dishes with straight sides such as ramekins for individual servings or several larger casserole dishes about 5 inches across.

Process

Blend dry ingredients in a mixing bowl. Blend wet ingredients in a small bowl. Using a large wooden spoon, mix the wet ingredients into the dry. Do not beat …just stir to combine evenly.

Grease the baking dishes then scrape the batter into them to fill 3/4 only.  Evenly space the same size dishes in the microwave oven. Ovens vary, so the first time you make a recipe, watch its progress.  To judge, stop the oven when top falls back and just as the top dries. A toothpick in the center comes out clean. All microwaved food continues to cook a bit after you take it out. Bake about 3 minutes.


One Response to “Gluten-Free Microwave Corn Bread”

  1. Judy says:

    What about the turntable, on or off? What about the temperature, high or low? If you bake more than one dish at a time, how much do you increase the cooking time?

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