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Ingredients
- 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks
- 1 cup sour cream (dairy or soy – Tofutti Sour Supreme®)
- 3/4 cup milk (dairy or non-dairy alternative – Silk® Vanilla Soy Milk)
- 1 large egg (or egg replacer equivalent - Ener-G®)
- 1 cup yellow cornmeal (Shiloh Farms™ or Hodgson Mill®)
- 1 cup Jules Gluten Free™ All Purpose Flour
- 1 Tbs. gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tbs. granulated cane sugar (Wholesome Sweeteners®)
- 3-4 chipotle peppers (chopped) or 1/4 cup
Preparation
Step 1
Preheat oven to 400 F.
Place the 3 Tbs. butter in a heavy 10-inch skillet or 9-inch square baking pan; place in the oven to melt and warm the skillet.
Whisk together the sour cream, milk and egg. In a separate bowl, combine the cornmeal, Jules Gluten Free™ All Purpose Flour, baking powder, baking soda, salt and sugar.
Stir the wet mixture into the dry ingredients. Fold in the chopped peppers and corn kernels. Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and crispy brown around the edges. Cool in the pan on a cooling rack; cut into squares or wedges, depending on the shape of your pan.