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Cornbread Breakfast Bake

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Cornbread Breakfast Bake
Gluten-Free Baking and More, October 2006.
Name: Cornbread Breakfast Bake
Dear Elizabeth,
My sister-in-law made this dish for our last family get together. Of course, I couldn’t eat a bite of it. I asked her for the recipe, hoping I could convert it myself. Since it called for one “Jiffy” cornbread mix, it was hard to convert. Please help! I want to show my sister-in-law that gluten-free can be good too!
Marcia B.

Dear Marcia,
I’m always happy to help convince people gluten-free eating can be fantastic. Your sister-in-law’s recipe is really unique. I’m sure your family will savor the gluten-free version just as much as the traditional recipe. Enjoy!
Ingredients: Dry Ingredients

1 cup gluten-free cornmeal

2/3 cup white rice flour

1/3 cup sweet rice flour

1 Tablespoon baking powder

1/3 cup sugar

3/4 teaspoon salt

Wet Ingredients

1 large egg

1 1/4 cups milk

2 Tablespoons oil, preferably corn oil

16 gluten-free breakfast link sausages

4 to 5 tart apples peeled, cored and thinly sliced
  1. Preheat oven to 425°F.

  2. In a medium mixing bowl, whisk together dry ingredients.

  3. Add the egg, milk and oil. Stir until well combined. Set aside.

  4. Cook sausages in a skillet until thoroughly cooked.

  5. Remove sausage from the skillet and allow to cool slightly.

  6. While the sausage is cooling, place the apple slices into the bottom of a 9-inch square baking pan.

  7. Cut sausages into bit-size pieces and layer over the apple slices. Spread batter evenly over sausages.

  8. Bake for 30 minutes or until a cake tester inserted into the cornbread comes out clean.

  9. Remove from the oven and serve warm with maple syrup.

    Serves four to six
Created By: Elizabeth Barbone

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