So here we are in a New Year! 2013 sure seemed to come around quite quickly didn’t it?! Time flies when you’re having fun I guess! This little recipe for cornbread can be considered fun in its’ own right as it comes together quickly and tastes like a party in your mouth. It is versatile as it can be paired with hearty soups, pulled pork, ham, roasted vegetables and well folks, just about anything. This is a hit as it goes together quickly, is easy to put together and is also delicious, trust me on this one. The gluten-free cornmeal and corn flour can be found at the bio store here in Prague. This recipe came from my Mom. She has so many amazing recipes, I am constantly emailing her for recipes and trying my best to recreate them and have them turn out the way it would in her kitchen. My Mom just whips things together and makes an incredible meal and has impeccable timing for having everything ready at the right time. She is an amazing cook with a heart of gold. Love that Mom of mine!
Gluten-free Cornbread by Allison
1/2 cup of butter, melted
3/4 cup sugar
1 cup buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 cup gluten-free cornmeal, coarse-grind
1 cup gluten-free corn flour, smooth
Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit. In mixing bowl, combine butter, sugar and eggs. Beat in buttermilk and baking soda by hand and add dry ingredients. Mix until combined. Pour into a greased 9″ x 9″ baking pan and bake for 30-35 minutes or until knife comes out clean. Serve hot with butter and honey. This is paired well with spicy and salty dishes such as ham or spicy pulled pork or enchiladas or even soup! Enjoy!