Sister Munson's Cornbread
When we lived in Delaware as newlyweds, we were in a small town called Smyrna. Our ward had two sets of missionaries from the Philadelphia Mission who were required to split the dinner calendar, so as not to become a burden to the ward.
When Sister Munson was assigned to us, almost the entire ward refused to feed her because she has Celiac Disease. She expressed to the Relief Society president that she'd had a lot of issues with cross contamination in the food that had been prepared for her throughout her mission, and it had made her really sick. The Relief Society president tried to encourage us to be extra careful, but instead the people in our ward refused to even try.
We fed them almost entirely ourselves, and my husband developed a gluten free cornbread recipe just for her. Since we're in communal food season at Church, I figured I'd share it with anyone who needs it!
Ingredients:
- 1 cup corn flour/masa harina (usually available in the Hispanic/Latin food section)
- 1 cup yellow cornmeal
- 1/2 cup white sugar
- 1/4 cup honey
- 1 cup milk
- 1 tsp. salt
- 3 1/2 tsp. baking powder
- 1 large egg
- 1/3 cup oil (may substitute with gluten free creamed corn)
Directions:
- In large bowl combine dry ingredients and mix.
- In separate bowl, mix milk and honey together.
- Add milk mixture to dry ingredients. Then stir in oil and egg.
- Pour into lined or greased muffin tins and bake at 400°F for 15 minutes, or an inserted toothpick is removed cleaned.
