Woohoo--Recipe success--posted

[Guest guest]

I just made this. I loved it (but I would not recommend tasting in the

batter stage; it smelled awful. The end product was SO good).

Vivace, 26yo w/Asperger's Syndrome, Dysthymia, and PTS

Mother of , 6yo w/Autism and heaven knows what else

Cornbread

1 c. cornmeal (I used fine cornmeal/corn flour)

3/4 c. chick pea flour (I used white bean flour)

1/4 c. sugar

2 t. baking powder (I used Rumford double-acting)

1/2 t. salt (I used sea salt)

1 c. milk (I used 2 heaping T. Darifree + 1 c. water)

1/4 c. drippings, vegetable oil, or melted butter (I used soybean oil)

1 egg

(I also added 1 t. xanthan gum to the dry ingredients).

Preheat the oven to 400 degrees. Spritz a 9x9 or 8x8 pan with nonstick

baking spray (I greased muffin tins--got 11 med.-sized muffins out of

this--with Crisco, and baked at the same temp. for the same amt. of

time). Combine the cornmeal, chick pea flour, sugar, baking powder, and

salt in a large bowl. (It says here to combine the wet ingredients before

adding, but I never do this. I just make a well, dump all the wet

ingredients in, and stir until just blended).

Dump the batter into prepared pan. Bake for 20 minutes until the

cornbread begins to pull away from the sides of the pan and is golden in

color.