Corn Bread

Susan Ritchie 

This recipe is great because it can be made gluten and dairy free and still taste good.  Just use almond milk or your favorite non dairy milk instead of the regular milk.  I use Namaste brand gluten free flour (I buy it at Costco) in place of regular flour. (You will need to add a little more milk because the flour absorbs more liquid.) 

1/2 cup sugar
1 egg, beaten
1/3 cup oil
1/8-1/4 cup yellow cornmeal
1 cup flour
1/2 tsp. baking soda
3/4 tsp. baking powder
Dash of salt

Add enough milk to make cake consistency.  Butter 8 x 8 glass baking dish. Bake 350 degrees for 20 minutes. Serves 6-8  (I usually double or triple this recipe and bake in 9 x 13 glass casserole dish. Increase the baking time by 20 to 30 minutes and check center to ensure it's done.)