Cornbread is American soul food, but it is a rare find in Tokyo. Even rarer is gluten-free, dairy-free, egg-free, AND 100% sugar-free cornbread. Although multiple food allergies keep me from indulging in store-bought baked goods, my limitations have taught me to experiment in my own kitchen with alternative ingredients, and to pray as I bake.
Don't you want to try this beautiful Golden Amazake Cornbread?
You can log in to post a comment.
Can't stop cartooning.
This looks great, Erika Salmon! Do you have a recipe you're willing to share?
Thanks Ian Bayne ! I lost the exact recipe, but if I remember correctly the ingredients were: cornmeal, oats, homemade amazake (non-alcoholic), 1/4 tsp baking soda + 1/2 tsp gluten-free vinegar (to replace 1 TBS baking powder), and a pinch of salt! Yum!
Thanks, Erika Salmon! I'll have to give this a try sometime. Do you remember how long and at what temperature you baked it?
Ian Bayne Unfortunately, I lost the memo where I wrote the time and temperature, but it was somewhere between 180 and 210. Be sure to cover it with foil to keep it moist and keep the top from burning! Good luck!