I do not appreciate being challenged in the kitchen.
Well, I guessI should really say I don’t like being challenged when I am not wanting it. Does that even make sense?
Make homemade marshmallows? Sure why not. That can’t be hard.
Fondant? Total breeze.
An ice cream cake that took a whole week to make? Bring it!
Gluten free baking when it has to be intentional and not incidental? No! Please don’t make me!
It is an established fact that I love taking dinner to those I love. A sweet dear mama friend of mine just recently welcomed her second daughter into the world (remember the almond lemon ricotta cake I made for her shower?). Delivering dinner to a new mama is a privilege and I wanted it to be special. However my repertoire of gluten free cooking is not very deep.
I made a delicious chili to take to her. It was such a big batch it fed her little family AND mine. Even with planning on packing sour cream, grated cheese, fresh fruit, and those amazing marshmallows I felt that the meal was lacking something.
My train of thought went as follows- corn bread goes with chili well, except my recipe has flour. Gluten free corn bread has got to be a thing right? To Google! No not that recipe, or that one, or that one (all involving odd gluten free flours I didn’t have). What?! One with just cornmeal?! Win.
And that’s how I stumbled on this recipe. And it’s perfect. Perfect crumb, delicious taste, and not a hint of gluten or ingredients you would have to go on a hunt for.
Absolutely perfect with a warm bowl of homemade chili.
(It should be noted that not all cornmeal is gluten free so be sure to purchase a gluten free labeled brand if you are sincerely avoiding gluten)
One year ago today: Perfect chocolate frosting
Corn Bread (Gluten free) (serves 6-8)
From Gluten Free on a Shoestring
2 cups coarsely ground yellow cornmeal (gluten free)
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk, at room temperature
4 tablespoons honey
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan. If using a skillet place it in the oven as you preheat.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, buttermilk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin. Remove the skillet from the oven. Add an additional tablespoon of butter and wait for it to melt. Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.