Ingredients:
135g Rice Flour
60g Chickpea Flour
38g Potato Starch
2g Xanthum Gum
100g Granulated Sugar
60g Cornmeal
7g Baking Powder
3g Kosher salt
65g Powdered Milk
56g Powdered Butter (4 Tablespoons)
56g Powdered Whole Eggs (4 Tablespoons)
Add:
33g oil
240g water
Optional:
60g frozen corn kernels
Handful of chopped fresh or canned jalapenos
80g shredded cheddar
Yields: 1 8 inch Cake Pan of Cornbread
Directions:
- Whisk the dry ingredients into a large bowl. Slowly add water & oil. Whisk batter until thoroughly combined.
-
Spray an 8 inch non-stick spray round cake pan. Pour batter in and bake at 325 degrees for 25 to 30 minutes.
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