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Monday, December 20, 2010

Gluten-free Cornbread

Life is funny. It is all about change. Nothing ever stays the same. I guess you can say the only thing that stays the same is that you can guarantee change. The last 3 years my life has taken drastic changes. Moving from Oregon, the only place I can remember calling home, to Southern California. I have found a new home. While I miss my friends and family back home, I do not miss living there. Summers in Oregon are beautiful, but the rest of the time... not beautiful (for me). If you love rain, then it is the place for you. I get that some people love it. I can't stand it. Moving here gave me a whole new perspective on life. I am able to be active year round. If I need some peace, I drive 5 minutes to the beach. The other plus is the cuisine. Serious food here. Not only that, pretty much every place has gluten-free options on the menu. A lot of our grocery stores have everything labeled that is gluten-free. Thank the Lord for that! I have been learning more and more how to make regular food into gluten-free food. One thing I love about Gluten-Free is that I can still have cornbread. Cornbread and hunny butter  a comfort food for me. It is one of those dishes I can remember from my childhood. For some reason we ate out at a local pie house a lot. I used to get a side of corn bread all the time. I have always loved corn bread. It is a comfort for me.

Gluten-free Cornbread Recipe

Pre-heat oven to 425 degrees. Grease a 9x9x2-inch pan.
Mix together in a large bowl:
1 cup stone ground corn meal
1/4 cup corn flour
3/4 cup gluten-free self rising flour blend (link is for my recipe)
4 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In another bowl, whisk together:
2 large eggs 1 1/3 cups milk
Add the wet ingredients to the dry ingredients and stir until blended. Fold in:
3 Tbsp melted butter or vegetable oil.


Pour the batter into the greased pan

 and cook for 20-25 minutes or until a toothpick stuck in it comes out clean.