Thursday, September 30, 2010

San Francisco Polenta Bread

                                                            Simple, robust cornbread that is moist and flavorful.

1 cup GF flour blend
1 cup polenta
3 t. baking powder
½ t. salt
3 T. agave syrup
1 egg, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter

Preheat oven to 425 F.

Mix all ingredients together. Do not over blend. Pour into an 8 inch pan and bake 25 minutes or until golden. May also be made as muffins, but reduce cooking time by 10 minutes.

Makes: Six servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

 It is available at:

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