Well spring weather is supposed to be here. But instead we are still having winter… in May. Our mountains got a new coat of snow and my plants are still in my house because the poor dears would freeze at night. This insurge of winter has also meant illness. So my friend and I haven’t been able to get together recently to do our cupcake wars. That doesn’t mean I have stopped baking, so here is a comfort food that I adore, cornbread.
Now one of my issues with food is everything is enriched. I cannot process some of the vitamins they put into these enriched foods. I realized the last time I went to by yellow corn meal, the bags now say enriched. Grrr… so now what, I’m way to lazy to make it myself. Luckily, I found some of the whole food stores in my area still sell yellow corn meal in bulk that hasn’t been enriched. So I was ready… wrong.
I hadn’t realized that cornbread actually wasn’t all corn meal but had flour in it as well. I have made this recipe at least a dozen times, I was shocked I didn’t remember that. I also have never made it with Gluten Free flour, only 100% whole wheat, so this was going to be a new experience. However, I was out of Gluten Free flour, so back to the store I went.
Once I actually had all the ingredients in hand I started to make my dinner (yes, my entire dinner was cornbread, don’t judge). This recipe doesn’t take long and you can basically use any pan you want. I’ve made it in an 8X8, 9 inch round, 9X9, and a bread loaf pan (pictured). The baking time honestly does not change that much. Just make sure the toothpick or cake tester comes out clean.
In the end, I really enjoyed it. And plan on making it again soon. Just a word to the wise, it does have a weird taste cold. I think it is just too dense. So if you don’t plan on eating it all at once, simply pop it in the microwave for 45 seconds and heat it up a little. Then it goes back to being delicious and tasting like I just baked it.
This recipe is adapted from the Betty Crocker’s Cooking Basics cookbook.
Cornbread
Ingredients:
- 1 cup soy milk
- 1/2 stick unsalted butter, melted
- 1 egg
- 1 1/4 un-enriched yellow cornmeal
- 1 cup Gluten-Free flour
- 3/4 cup Stevia
- 1 tablespoon Gluten-Free baking powder
- 1/2 teaspoon salt
Instructions:
- Preheat the oven to 400 degrees
- Grease the bottom of the pan you decide to use. (As I mentioned before I’ve used an 8×8, 9×9, 8 inch round, 9 inch round, and loaf pan. It really is up to you)
- Beat the milk margarine and egg in a large bowl with a whisk until well mixed.
- Stir in the cornmeal, flour, Stevia, baking powder, and salt just until moistened. The batter will be lumpy.
- Pour batter into prepared pan
- Bake between 30 – 35 minutes or until golden brown and toothpick comes out clean.
- Serve warm (even leftovers heat up).
