Monday, June 16, 2014
Today, I wanted to share this recipe I found for gluten free cornbread that is absolutely delicious and as close to what my grandma used to make as I can find. We have several people in our family who are eating gluten free by doctor's orders, including myself. Talk about changing lifelong habits! Wow. Especially when it comes to all the baking I have done most of my life. But, life will go on.
This recipe is made with Greek yogurt which is a definite change up from the buttermilk we always used. It also makes it just a tad healthier. Here is what you need.
2 cups yellow cornmeal, coarsely ground if you can find it. (make sure it's gluten free)
1 tsp salt
1 tsp baking soda
2 tsps baking powder
1 egg, beaten
4 TBSP melted butter, cooled
1 1/2 cups plain Greek yogurt
4 TBSP honey
Preheat your oven to 400 degrees. Hopefully, you have a 10 or 12 inch cast iron skillet to bake this in, but you can use an 8x8 square pan if you don't. Grease the pan either way. I used spray coconut oil.
First, combine the cornmeal, salt, baking soda, and baking powder. Thoroughly combine with a whisk.
In a separate bowl, mix the egg, cooled melted butter, yogurt and honey. Thoroughly combine with a whisk or fork.
Create a "well" in the center of the dry ingredients and pour the wet ingredients into the "well." Use a fork and just combine. Don't over mix. This is a very thick batter.
Pour the mixture into the prepared pan. Bake for 20-30 minutes or until golden brown on top. Remove the pan from the oven and let sit for a few minutes to cool down. Slice and serve. Slather on a big pat of fresh butter and add some honey if you like. This is absolutely delicious and I could eat it for my meal.
This recipe was found on Gluten Free on a Shoestring! Give it a try. You are going to love this one!!
Things to Remember:
If we keep doing things in the same old way expecting different results, nothing will every change. Try something new. Dedicate yourself to something for 100 days and see the changes that occur in your life. It is truly worth the dedication. donna