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kept byFabianaFS
recipe byAllRecipes

The best homemade cornbread ever!

To make it gluten & lactose free, I changed some of the ingredients.

To obtain this yellowish color, I added a bit of curcuma!


1 1/2 cups cornmeal (I used polenta grossa)
2 1/2 cups milk (replaced with almond milk)
2 cups all-purpose flour (replaced with the wonderful gluten-free bread mix of Bob's Red Mill)
1 tablespoon baking powder (replaced with bread yeast that comes with Bob's Red Mill bread mix)
1 teaspoon salt
2/3 cup white sugar (replaced with raw brown sugar and stevia)
2 eggs
1/2 cup vegetable oil (I used coconut oil)


  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.



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