I had some issues with cornbread after I went gluten-free. I wanted to make the kind that just used cornmeal because it was a cheaper way to go, but it only ever came out okay. My family would almost refuse to eat it even just out of the oven, so after a few tries I decided to try revamping my favorite cornbread recipe my mom always used. This recipe is almost more like a cake then a bread and there’s nothing better on a rainy day (or any day really) then some chili and cornbread!
Cornbread
1 cup cornmeal
1 cup gluten-free flour blend (I used Better Batter)
3/4 t salt
1/4 cup sugar (I’ve used turbinado and coconut sugar with good results)
2 t baking powder
1/4 cup oil
1 cup milk (Dairy free is fine, but I find kefir to add a wonderful zing to the finished product.)
2 eggs
Preheat oven to 400 degree F. In a mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add the eggs, kefir/milk, and oil. Beat until just moistened. Spoon into a greased 8 inch square baking pan. Bake for 20-25 minutes until brown around the edges.
As with all gluten-free leftovers be sure and freeze promptly and then reheat for the best results unless eating the next day.
That looks super good. Have you put cherries in it?
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I have not put cherries in it. I think I can safely say that something like that would never occur to me!
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*laughing* I’m just wicked.
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And you enjoy it!
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*tries to smile innocently, but not sure it works out well*
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I’m very sure it didn’t work out well for you.
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Hey! You’re not supposed to say that! *laughs lots*
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I must have been hanging out with the Princess too much. She is known for her extreme honesty! Also she’s taught me what to look for when people are pulling my chain!
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*laughing still* I deserved it.
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Oh yeah! Yummy.
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very much so!
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Made some on Sunday, but forgot I was going to use the caffir. Still good
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yum yum! Yes, I’ve made it with almond milk and it was good. It’s just a little something extra with the kefir!
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