Gluten Free Cornbread with Flax

This recipe was not tested in the Bob’s Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By customer Gilbert Schmitt
This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 3
You:
Rate this recipe!
Submitted By customer Gilbert Schmitt
This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Instructions
  1. Put butter in 10 inch cast iron skillet and put in oven. Set oven to 375 degrees F and heat skillet and butter.

    Mix dry ingredients and set aside.

    Beat the eggs then mix in the butter milk and beat together well. You should have 1 1/2 cups total at least.

    Pour the milk and egg mix into the dry ingredients and blend until just mixed, careful not over mix.

    Take skillet from oven and gently pour in the corn bread batter into the middle of the skillet. The butter will spread and rise over the top of the batter some. This is good. Return to oven and bake for 25 to 30 minutes or until tested done. Knife comes out clean. Cut into 8 pie shape pieces to serve.

    This cornbread will have a crunchy buttery bottom crust. Makes 8 servings.

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