(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