Comments on: corn (on-the-cob) bread http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/ casein, soy and entirely almost sugar free... Tue, 24 Jan 2012 11:09:36 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Cindy http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-88428 Cindy Sun, 20 Nov 2011 01:21:04 +0000 http://www.glutenfreebynature.com/?p=1360#comment-88428 Thanks, Stephanie. Would you only make this if fresh corn is available? I wonder how something like Trader Joe's frozen grilled corn kernels would work. If you have another GF dairy-free cornbread recipe that uses cornmeal, I;d e interested in that. Thanks and Happy Thanksgiving to you too! Thanks, Stephanie. Would you only make this if fresh corn is available? I wonder how something like Trader Joe’s frozen grilled corn kernels would work. If you have another GF dairy-free cornbread recipe that uses cornmeal, I;d e interested in that.

Thanks and Happy Thanksgiving to you too!

]]> By: Stephanie http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-88340 Stephanie Sat, 19 Nov 2011 18:47:52 +0000 http://www.glutenfreebynature.com/?p=1360#comment-88340 Hi Cindy, Typically, when I convert/bake a cake or bread into muffin tins, I do about 20-25 minutes for 12 muffins. For 24 (mini) muffins, I would do 10-15 minutes --any longer and and I fear the muffins will be dry :( It also depends on how hot your oven is. As an example, I make (egg-free) mini chocolate muffins and it takes 10 minutes exactly - they remain super moist. Because there are eggs in this particular recipe, I personally would err on the side of 15 minutes. A good tip I find helpful: open the oven at 15 minutes and gently (!) pull out the oven rack about an inch. If the centers don't jiggle, you're good to go. Happy eating and a very happy Thanksgiving to you! Hi Cindy,

Typically, when I convert/bake a cake or bread into muffin tins, I do about 20-25 minutes for 12 muffins. For 24 (mini) muffins, I would do 10-15 minutes –any longer and and I fear the muffins will be dry :(
It also depends on how hot your oven is. As an example, I make (egg-free) mini chocolate muffins and it takes 10 minutes exactly – they remain super moist. Because there are eggs in this particular recipe, I personally would err on the side of 15 minutes. A good tip I find helpful: open the oven at 15 minutes and gently (!) pull out the oven rack about an inch. If the centers don’t jiggle, you’re good to go.

Happy eating and a very happy Thanksgiving to you!

]]> By: cindy http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-88334 cindy Sat, 19 Nov 2011 17:45:02 +0000 http://www.glutenfreebynature.com/?p=1360#comment-88334 I am not GF or dairy free but one of my Thanksgiving guests is. I would like to make this recipe but in mini-muffin tins. Has anyone tried this and how long should I cook them for? Thanks! Cindy I am not GF or dairy free but one of my Thanksgiving guests is. I would like to make this recipe but in mini-muffin tins. Has anyone tried this and how long should I cook them for?
Thanks! Cindy

]]> By: Catherine Hart http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-45079 Catherine Hart Wed, 15 Jun 2011 13:30:40 +0000 http://www.glutenfreebynature.com/?p=1360#comment-45079 I have been hunting for a recipe with fresh sweetcorn in it, no cans, no sugar, and I found your web page. I was so excited to go and bake it for the children and I to find I have no eggs left and its cold and raining. So, I will have to wait now, but love your web site... Right up my street. Love Catherine I have been hunting for a recipe with fresh sweetcorn in it, no cans, no sugar, and I found your web page. I was so excited to go and bake it for the children and I to find I have no eggs left and its
cold and raining. So, I will have to wait now, but love your web site… Right up my street. Love Catherine

]]> By: Stephanie http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-4496 Stephanie Mon, 12 Oct 2009 14:02:44 +0000 http://www.glutenfreebynature.com/?p=1360#comment-4496 Hi Ari Love your site! So nice to have you stop by for a visit. Glad you liked the recipe - ours was so moist too ! Hi Ari
Love your site! So nice to have you stop by for a visit.
Glad you liked the recipe – ours was so moist too !

]]> By: Ari- Food Intolerances Cook http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-4494 Ari- Food Intolerances Cook Mon, 12 Oct 2009 06:15:20 +0000 http://www.glutenfreebynature.com/?p=1360#comment-4494 I was sooo impressed with this recipe I set out to make it myself. See my version's here: http://foodintolerancescook.blogspot.com/2009/10/corn-on-cob-bread.html Thanks so much! -Ari I was sooo impressed with this recipe I set out to make it myself. See my version’s here: http://foodintolerancescook.blogspot.com/2009/10/corn-on-cob-bread.html

Thanks so much!
-Ari

]]> By: Stephanie http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-4451 Stephanie Wed, 07 Oct 2009 13:57:32 +0000 http://www.glutenfreebynature.com/?p=1360#comment-4451 Hi there Jenn grapeseed oil has very little flavor - in my opinion. I like to it use for baked goods that 1.) don't require refrigeration and 2.) that are going to last for more than a few days - which translates to good shelf life for gluten free baked goods. It is not good for everyone, however. Some people can be sensitive to it. Best to try a small bottle first before you splurge on the big one! I get mine at the local family owned grocer - and it's a 1.5 liter bottle for $11. Which I don't think is too terrible. Glad you like the recipe - and let me know what you think if you try it :) Hi there Jenn
grapeseed oil has very little flavor – in my opinion. I like to it use for baked goods that 1.) don’t require refrigeration and 2.) that are going to last for more than a few days – which translates to good shelf life for gluten free baked goods. It is not good for everyone, however. Some people can be sensitive to it. Best to try a small bottle first before you splurge on the big one! I get mine at the local family owned grocer – and it’s a 1.5 liter bottle for $11. Which I don’t think is too terrible. Glad you like the recipe – and let me know what you think if you try it :)

]]> By: cinnamonquill http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-4443 cinnamonquill Wed, 07 Oct 2009 02:53:37 +0000 http://www.glutenfreebynature.com/?p=1360#comment-4443 I love that this has corn + onions in it...and coconut milk makes the best cornbread evvvvvver. What does grapeseed oil taste like? I've been wanting to try it for some time now. It seems a litttle pricey, but perhaps worth it! I love that this has corn + onions in it…and coconut milk makes the best cornbread evvvvvver. What does grapeseed oil taste like? I’ve been wanting to try it for some time now. It seems a litttle pricey, but perhaps worth it!

]]> By: corn bread | organic life style magazine http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-corn-bread/comment-page-1/#comment-4431 corn bread | organic life style magazine Mon, 05 Oct 2009 14:42:36 +0000 http://www.glutenfreebynature.com/?p=1360#comment-4431 [...] Continue reading here: corn bread [...] [...] Continue reading here: corn bread [...]

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