Gary's Third Pottery Blog
“But eyes are blind. You have to look with the heart.”
― Antoine de Saint-ExupĂ©ry, The Little Prince
Gary's third pottery blog

WRITE TO ME! garyrith@yahoo.com Come see me! Binghamton, NY: Cloth and Clay May 10-11, Unitarian Church and July fest, July 11-13. Gallery 41 Owego, NY April 6, 20. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2013-2014

Friday, January 31, 2014

killer teapots and Gary's FAMOUS gluten-free skillet cornbread!


(new teapot by Gary Rith)
Luscious, eh wot?  Celadon grey/green/blue with blue loops and a beagle????

Claudia is looking for a NON-cardboard tasting gluten-free cornbread recipe.  Imagine that! I invented a recipe...well, anybody could, cornbread is tres easy, right?  I like to use the skillet for that extra crisp edge!  If you want it more rich, you can add sour cream or yogurt or use butter and real milk...but I find this superb.  Molasses is my favorite sweetener--it has nutritional value and helps baked goods stick together and retain moistness AND gives this cornbread a bit of a toasty color ****

I am on the road for a bit...catcha SOON and have an awesome weekend yerself!




Gary's gluten-free skillet cornbread
-preheat to 350
-grease an iron skillet or 9 x 5 loaf pan
-in large bowl combine:
-3/4 cup brown rice flour
-1 cup corn meal
-1/4 cup coarse corn meal (or regular cornmeal if you prefer)
-3 1/2 teas baking powder
-1 teaspoon salt
-with a spoon, whip it together, whip it good!  well, stir anyway
-in second bowl beat 2 eggs
-add 3 TBS molasses, 1 cup (soy) milk, 1/4 cup canola oil--with your spoon whip it, whip it good!
-add wet to dry, with your spoon...whip it, whip it good! 
-pour into skillet or loaf pan
-bake about 25 minutes for the skillet, check that it looks crisp and brown at the edges and a toothpick in the middle is clean....a loaf pan is a thicker block, and 30-40 minutes baking is about right
-when done take outta the oven, let cool a few minutes, then you can slice and  remove to a wire rack to finish cooling

3 comments:

Lori Buff said...

Have a great trip.

Claudia from Idiot's Kitchen said...

Yay! Thank you so much! I will definitely give this a try. I figured that you needed 2 eggs (I only used one) and also more liquid and bind-y things. I like the idea of molasses. Thanks Gary!

Emily SIL said...

What about a recipe for tortillas?

Me and Missus Tastycakes

Me and Missus Tastycakes

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I am a part-time pottery instructor at Cornell University Pot Shop and a full-time studio potter and sculptor, married to superhawt Missus Tastycake.