Dr. Jo’s Gluten-Free Corn Bread
by Dr Jo
Preheat oven to 450 degrees F.
Mix the following dry ingredients together:
3 cups corn meal
1 teaspoon salt
1 Tablespoon baking powder
3/8 teaspoon vitamin C powder (ascorbic acid)
1/8 teaspoon xanthan gum (optional)
Mix the following wet ingredients together:
5/8 cup grape seed oil
1½ cups of water
Then beat in one egg with the liquid ingredients (If you’re allergic to eggs, just leave the egg out. The cornbread crumbles a bit more easily without the egg – but that’s ok when making corn bread stuffing for your turkey.)
Stir all ingredients together until barely mixed. I pour this mixture into 2 pans; a 7 inch greased cast iron skillet and a 9 x 9 inch Corning ware dish. I love the way it browns on the bottom in the iron skillet, so if you have 2 skillets cook it all in the skillets. To augment the browning preheat skillets in the oven while mixing the cornbread, then rub with a little coconut oil to prevent sticking. Bake 10 to 15 minutes until done in center.