Corn Bread (GF Option)

January 20, 2020 • 0 comments

Corn Bread (GF Option)
Corn bread can be a great addition to many south western dishes, be it Chili, barbeque, or on the side of a good egg skillet. If you're feeding an army, consider making cornbread muffins for great taste that goes the extra mile!
  • Prep Time:
  • Cook Time:
  • Servings: 9


  • (1-1/4 Cup) All Purpose Flour (OR Bob's Red Mill 1-to-1 Gluten Free Flour)
  • (3/4 Cup) Corn Meal
  • (1/4 Cup) Raw Cane Sugar
  • (2 tsp) Baking Powder
  • (1/2 tsp) Salt
  • (3/4 Cup) Whole Milk
  • (1/4 Cup) Sour Cream
  • (2 Count) Dozen Large Eggs


  1. Preheat oven to 400°F
  2. Grease 8 or 9 inch pan
  3. Combine dry ingredients
  4. Stir in Milk, sour cream and eggs until all ingredients are combined.
  5. Pour batter into prepared pan
  6. Bake for 20-25 minutes or until the top is golden brown and slightly cracked. 
  7. For best results, serve warm. 

Try this recipe with Dan's Chili for 40 recipe! Best served with real butter, and your favorite local honey.

For muffins: Pour batter into into greased or paper lined muffin cups and bake for 15-20 minutes or until golden brown. 

Gluten-Free Option: The best flour blend for this recipe that I have found is the Bob's Red Mill 1-to-1 Gluten Free flour. It gets the right rise and the texture is great. 

Dan's Chili for 40
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