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Writer's pictureAbby Brown

Cornbread - Allergy Free CookBook

Updated: Sep 19

Cornbread isn't gluten, right? Should be safe, right? Except. Yes, except most bakers add wheat flour to cornbread to improve its consistency. It is included in many cornbread mixes. Be aware of this when ordering meals in restaurants, as well. The servers and cooks will have no idea if flour is added to the cornbread mix. Cornbread has many varieties. Extra sugar, or honey, makes a breakfast cornbread, sometimes fried. Less sugar is in baked cornbread for chili or potato soup. A quick easy snack, as well as a sore throat softener. It freezes well in individual servings for chilly, wintery days.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Use brightly colored measuring cups, spoons, and bowls.


Potential Food Allergy or Intolerance:

Butter (lactose)

Eggs

Flour (gluten)

Milk (lactose)

Sugar (diabetics)


Meatless Preparation Avoid:

Butter

Eggs

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Pan: 2.5 quart glass baking pan. ***

*** Dark glass bakes quicker, so reduce time.

*** Aluminum foil pans also bake differently and may react to acids in certain foods, such as berries.

Some recipe sites go into further detail, if needed.


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

1/3 cup of butter

2 cups gluten free cornmeal

1 tablespoon cornstarch (not necessary if animal based milk used)

1 egg

1.5 cups of milk (lactose free)

Almond, or

Soy

1 teaspoon of salt

4 tablespoons of white sugar


Preparation time: 20 minutes


Preparation:

1. Melt butter in microwave for 20 to 30 seconds.

2. In a medium sized mixing bowl combine:

1/3 cup of butter

2 cups gluten free cornmeal

1 tablespoon cornstarch (not necessary if animal based milk used)

1 egg

1.5 cups of milk (lactose free)

Almond, or

Soy

1 teaspoon of salt

3. Grease the bottom of the baking pan lightly with butter.

4. Spoon onto greased pan.

5. Place greased pan in oven at 350 degrees.


Cook Temperature: 350 degrees (Varies based on pan choice and elevation for those in the mountains.)

Your temperature here: _____________


Cook Time: 20 to 30 minutes, based on pan choice and elevation.

Your bake time here: ____________


Servings: About 10


Storage Solutions: Square containers

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources


Reheat Instructions: (Good for quick thawing)


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is warm.

3. Minimum 30 seconds.

Add your microwave time here: _____________.








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