Recipe Name Daddy Bear's Gluten Free Cornbread Submitted by Ruth Mwangi Recipe Description I created this New England style cornbread recipe for my Dad who has to eat Gluten Free and missed his favorite bread. It is low fat and low calorie but it has a rich corn flavor that my husband and I love too. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 cup corn meal 1 cup Corn flour, masa, enriched 1/4 cup turbinado sugar 1/2 tablespoon salt, table 4 teaspoons baking powder 6 tablespoons Ricotta Cheese, part skim 1 cup 0% milk 1 tablespoon Organic Local honey 2 teaspoons vanilla extract/pure 3 large eggs, separated 3 large eggs, separated 3 sprays (about 1 second) Pam cooking spray Steps Sequence Step 1 Preheat oven to 400 degrees F. 2 Warm the milk in the microwave for 1 minute and set aside. 3 In a large mixing bowl combine the dry ingredients. 4 Cut the ricotta into the dry ingredients resulting in a sandy texture. I like to use a whisk. 5 Separate the eggs into separate bowls. Put the egg whites in a bowl that you can beat them in. 6 To the egg yolks add the honey, vanilla and the wam milk and whisk together. 7 Add the wet mixture to the dry and just combine. Let the mixture sit so the corn meal can absorm the liquid. 8 Beat the egg whites untill stiff peaks form. 9 Fold the beaten egg whites into the cornmeal batter untill just combined. Be careful not to over mix. 10 Spray a small baking pan (8x8, 6x9 or 12 muffin tin) with cooking spray. 11 Scoop the batter into the pan and make sure it is spread to the corners with a spatula. 12 Bake for 25 minutes untill it is golden on top and the edges are browned and pulled away from the pan. 13 let cool for 10 minutes before cutting into 12 pieces.