I made this for a birthday of a girl at my office who has celiac. She absolutely loved it. Even though there was a non GF cake too, everyone finished the corn bread!
— Elaine G.
By the way, the cornbread I baked for my 4th of July feast yesterday was a hit. It was gone in seconds. Your Sydney blend is perfect!”
— Rohan T.
I made this recipe for Thanksgiving dinner because I was having a guest with celiac. Everyone loved the corn bread!
— Debbie K

Easy Gluten Free Holiday Corn Bread

Serves 10
1 ¼ cups Blends by Orly Sydney Blend
¾ cups corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup milk
¼ cup vegetable or canola oil
1 egg, beaten

1) Heat: Pre-heat oven to 400 degrees F.  Grease an 8 or 9” round or square pan.

2) Mix: Combine Sydney Blend, corn meal, sugar, baking powder and salt in a bowl and mix together to combine.  Stir in milk, oil and beaten egg until all ingredients are evenly incorporated and batter is thick.

3) Bake: Transfer the batter into your prepared pan.  Bake the corn bread for 20 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.  Best eaten warm with honey.