My grandmother made delicious cornbread. It was always so moist while many others were always so dry. I hadn’t had it in a long time. My grandmother went into the nursing home nearly eight years ago, and she passed away five years ago. No one else made cornbread using that recipe. I’d really been missing it, and when I found the certified gluten-free instant corn masa mix and the recipe for corn masa cornbread which suggested the rule of three parts masa to one part flour, I wanted to try to make it gluten-free.
I was able to follow her recipe exactly except for using 3/4 cup masa and 1/4 cup gluten-free all-purpose flour instead of the 1 cup of cornmeal. She had specified using 1/2 cup of oil or 1/3, and I just used 1/3 cup of olive oil. I also just bought a small can of cream corn and used the whole can. It was slightly more than 8 ounces. The cornbread turned out wonderfully. I was so happy with the results. I made another batch for my family, and they all loved it too. I hope if you try it, you will also enjoy it.
- 3/4 cup instant corn masa mix
- 1/4 cup gluten-free all-purpose flour mix
- 3 tsp. baking powder
- 1.5 tsp salt
- 1/2 (or 1/3) cup oil
- 1 cup cream style corn
- 1 cup sour cream or yogurt
- 2 eggs
- Mix all ingredients.
- Bake at 400 degrees for 25 to 30 minutes.
- May be frozen.
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