Avg. rating 5 from 8 votes.Recipe Information
Recipe Created By: Amy Hugon
Ingredients
1/2 cup sugar
1/4 cup rice flour
1/2 tsp xanthan gum
1/4 cup tapioca flour
1 tsp Egg Replacer
4 Tbsp margarine
1 1/2 cup yellow cornmeal
1 cup corn
Directions
Thaw frozen corn or drain canned corn. Run through food processor briefly. Mix all ingredients together. Pour into 8×8″ pan and bake at 450 °F for 30 minutes.
Notes
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [2].