Friday, February 22, 2013

Gluten Free Pumpkin Pie Spice Cornbread


                                                                   Pumpkin Pie Spice Cornbread

Ingredients:

2 and a half cups of yellow corn meal

2 cups of whole milk

1 teaspoon of baking powder

1 egg, beaten

Pinch of salt

2 tablespoons of ground cinnamon

1 teaspoon of ground nutmeg

1 teaspoon of ground ginger

1 teaspoon of ground allspice

Directions:

1. Preheat oven to 400°F and spray a 9-inch baking dish with your favorite non-stick cooking spray. Make sure you spray the sides, too!

2. Mix all of the dry ingredients in a large bowl. Add the beaten eggs and the milk; stir until just combined. The batter should be thick, but you should still be able to pour it into the dish; add a little bit more milk if it looks to thick.

3. Pour the batter into your baking dish and place it in the preheated oven; bake for 15-20 minutes. The cornbread is done when it’s firm in the middle, and the sides of the cornbread start to get a little bit crispy.

4. Let it cool for a few minutes before slicing.

5. Enjoy!


Credit Goes to Zachary Rowell, thank you for your submission! 

*note: my camera is non-functioning, so until I get her fixed, no pictures :(. Sorry! 




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