MrsP's Mock Corn Bread **** Corn Free / Low Sulfite

[mrsppmrxky]

MrsP's Mock Corn Bread ****

½ cup Sorghum flour
½ cup Quinoa Flour
2 Tbs Sugar
½ tsp baking soda
½ tsp Salt
1 tsp Baking Powder (corn free)
½ tsp Quar Gum
2 Tbs Flax Meal
1 well-beaten Egg
½ cup Water or Milk
2 Tbs melted butter

Mix all dry ingredients together and then add all liquids and mix until combined. Pour into a greased 9” round or square pan. Bake at 400 degrees for 20 minutes.
(Save the leftover pieces in a freezer bag and you can use them for Chicken or Turkey dressing. That way you don’t have to make up a huge batch for a side dish.)


*HAIN is a good corn free baking powder.
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[mrsppmrxky]

Tonight I mixed this bread up and added a little bit of chopped onions. I then fried it in hot canola oil to make Hush Puppies. (I used a cookie scoop to measure out the balls so that they would fry evenly.)

The dough held together very well and did not scatter at all in the hot oil.
We were very pleased with the end result.
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[plain_old_donut]

I made this recipe this morning. I usually have to make 2 batches of "cornbread", one for hubby, using cream of wheat instead of cornmeal, and one for Dad using cornmeal. It was really lovely to make just one pan of cornbread this morning. (We had a potluck after church, so I baked this morning.)

I didn't have quinoa, so I used amaranth instead. This may be why it didn't have the texture of cornbread, but it was quite tasty, and Dad said I could make it any time, and he wouldn't complain one bit.

Thumbs up!

Thanks MrsP.

[mrsppmrxky]

Glad to hear that your Dad liked the recipe. I don't use Amaranth.....It is either the sulfite or because it is too close to corn, but I remember when I was doing my research on MrP's problems it said not to use that one, so I never have.

Do you mind telling me what it does taste like?
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[plain_old_donut]

I usually only use a small percent of amaranth in a flour blend, so this half-and-half blend is the most I've ever used.

The bread came out mildly sweet and nicely moist, with a texture and taste falling between bread and cake. (You should be a fly on the wall as my hubby, my Dad and I are trying to taste and describe this )

It is closer to cornbread after a couple days than it was fresh out of the oven. It's a wonderful breakfast bread. (She finishes off the "tasting" piece, and takes one for the team! )

[aklap]

Donna,

I gotta tell ya, you are such a sweetheart for taking care of your Dad like that. Reading your story about what your Dad said just sent a flood of warmth all over my body. Very cool!!

Everybody that takes are of a loved one like this deserves a pat on the back - MrsP, TEC, Peg, and a whole host of others that I haven't thought of. Well done!! Without those that care for us - we wouldn't be as happy as we are!

And now back your regularly scheduled recipe....
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[plain_old_donut]

(That's blushing, not "oops-ing")
Thanks for the kind words.


P.S. - it's Donna, not Diane - very close, but I'll remember to start signing my posts (after this one )

[aklap]

Sorry 'bout that...I changed your name

You're welcome!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[BassistKara]

Okay i was dying for some bread this morning (i know, not the blandest food in the world)...So i made some of this, but i used buckwheat flour instead of sorghum, mainly because nobody around here seems to stock it. I left out the sugar. Added a little extra Guar Gum to make up for not having the egg, and left out the flax meal as i didnt have any!
My gosh it tastes so good! Only thing is, i think might double the ingredients next time just so i dont have to use 2 slices for one side of the bread!!
MrsP...im in love with your recipe!!