Frontier Corn Bread

For his continued culture research, Aidan chose pioneers.  This didn't surprise me much since The Little House of The Prairie series are some of his favorite books.  We have read them all aloud, plus he has listened to many of them on CD as well.  We are currently reading through The Rocky Ridge Collection by Roger Lea MacBride.

Yesterday, we found the pioneer section of non fiction books and checked out several.  Today Aidan was reading one of the books and it talked about corn being valuable as money.  Imagine negotiating the purchase of a shovel in bags of corn!  Anyways, alongside that page was a cornbread recipe, so Aidan made some for us for lunch (with my gluten free adaptations of course).

It was quite yummy!  I really made the effort to stay hands off other than helping him with reading when needed and finding the right measuring cups.  I am amazed how competent he has become in the kitchen.  He barely needed me at all!


Frontier Corn Bread
(Heidi's Gluten Free Version)

Mix together:
1 Cup brown rice flour
1 Cup corn meal
4 teaspoons Baking Powder
1/2 teaspoon xanthan gum
1/4 Cup sugar

3 eggs
1 Cup milk
1/4 Cup oil

Pour batter into a greased 9" square pan.

Bake at 425 degrees for 20-25 minutes.

1 comment:

Amanda said...

Looks great... and I LOVE where the recipe came from! You are such a great mom to instill a true love of reading in your kids.

Many blessings-