Wednesday, January 8, 2014


I love cornbread.  I grew up on southern cornbread, the kind that isn't sweet.  While I appreciate a nice sweet corn muffin, it's something I prefer alone--not really to go along with my savory meal.  A bit of sweet is nice though and so you'll see the slightest bit of honey in my recipe.  Maple syrup or sorghum would taste lovely as well.  A few easy substitutions make the bread gluten and dairy-free.  Play with the cornmeal/flour proportions until you decide just what you like.  I go heavy on the cornmeal as I think it works better for gluten-free, but you may prefer more flour.  AND BUY GOOD CORNMEAL.  I get mine from Carriage House Farm through Green Bean Delivery but look locally for wonderful stone-ground goodness.

As I've yet to acquire my very own cast iron cornbread pan, this bread was made in a pie pan.  Any round cake, square, or muffin pan will work great.  My favorite way to cook cornbread is actually fried.  I first had fried cornbread as a little kid; made by my great-grandmother Mrs. Grant.   Fun fact about the great-grandparents Grant: even when I was a kid (I'm only 30) they still only had an outhouse. 

Heat your oven to 375

Mix together:

1 1/2 Cups Cornmeal
1/2 Cup King Arthur Flour Gluten Free Multi-Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt (or to taste)
1 Egg
1 Cup Unsweetened Original Almond Milk
1 teaspoon Apple Cider Vinegar
1/4 Cup Canola Oil

I usually start off with this mix and may add more flour or liquid (just hot water) if the texture isn't quite right.

Lightly oil your pan and pour your mixture into it.  At this point, lightly drizzle honey over the top.  Do this to taste, somewhere between a teaspoon and a tablespoon.  I use a straw to drizzle.  Bake for 25 minutes or so until the top is brown and the edges begin pulling away from the pan.

Flip onto a plate.

Slice and enjoy.  I like a bit of Earth Balance on mine.

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