Corn Bread Pudding

9/15/10

Well, I wanted to make cornbread, and I didn't want
to copy any other person's recipe... This didn't turn
out to be fluffy or dense, it turn out a bit too soggy.
Next time, I would add 1/4 c. more of the flour...

Gluten Free Corn Bread
recipe by Me!!

ingredients:
1/2 c. corn meal
3/4 c. all-purpose gluten free flour
1 t. baking powder
1/2 t. baking soda
1/4 t. xanthum gum
1/4 t. salt
1 c. soy milk
1 T. apple cider vinegar
1 c. agave syrup
1/4 c. canola oil
1/4 c. apple sauce
1 T. flax meal plus 3 T. water, let sit for 2 min
1/2 c. cooked corn kernels (optional)
1/4. c. jalapeno, chopped (optional)
1/3-1/2 c. cheddar cheese (optional)

1. Preheat the oven to 350 and oil the muffin pan with oil. Combine the dry ingredients, you may sift it if you wish to, and make a well in the middle.
2. Mix all the wet ingredients and pour into the dry.
3. Fold any of the optional ingredients in the batter
4. Pour the batter into the greased muffin pan and bake for about 20-25 min or until golden brown and the tooth pick would come out a bit wet. Let the muffins cool for at least about 10 min.