Bulk Gluten-Free CornBread Mix
12 cups Cornmeal (organic yellow nonGMO)
3 cups Coconut Flour
1/2 cups Baking Powder
2 Tbsp Salt (sea salt)
In a very large bowl or pot, measure out the Cornmeal and Sugar.
Sift in the Coconut Flour, Baking Powder, and Salt.
Stir all together until thoroughly mixed.
Store in a one gallon container.
Makes 8 batches of cornbread.
To Make CornBread:
2 cups Bulk Mix, above
1 3/4 cups milk
1 tablespoon apple cider vinegar
3 large eggs
1/4 cup oil
Preheat oven to 350 degrees F.
Combine the Milk and Vinegar and set aside.
Generously oil an 8"x8" baking dish.
Measure out 2 cups of the Bulk Cornbread Mix (stir dry ingredients together well if not using bulk mix).
In a large bowl, whisk the eggs, add the oil and soured milk, whisk again.
Pour the dry ingredients into the liquid ingredients, whisk until well mixed.
Pour batter into the oiled baking pan.
Bake for 30 minutes, test with a toothpick.
You can fancy up the cornbread by adding other ingredients to the batter!
Quantities for a single batch
equal to 2 cups of mix:
1 1/2 cups yellow cornmeal
1/3 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
Follow directions for Cornbread above, using this to replace the 2 cups of Bulk Gluten-Free Cornbread Mix.