Wheat-Free Cornbread
Servings Prep Time
8pieces 10minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
8pieces 10minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Preheat the oven to 350 °F and grease an 8 x 8 inch square baking pan. (A 6 1/2 by 12 inch pan works too.)
  2. Whisk all the dry ingredients together in a medium-sized mixing bowl.
  3. Make a well in the middle of the dry ingredients, and add the milk, oil, and egg. Stir all ingredients together until well-combined.
  4. Pour the batter into the baking pan and let stand for 8-10 minutes before placing in the oven.
  5. Bake for 30-40 minutes until a toothpick inserted in the middle of the cornbread comes out clean.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.