Recently, we decided that Sarah (she turns 17 years old today!!), who has Chron’s Disease should go gluten free. Our family has been vegetarian since 1998, so cooking vegan foods for Sarah was an easy transition, but going gluten free has been more of a thought provoking challenge. However, I am very excited about the possibilities and now that I have stocked up on some basic essentials for gluten free cooking, it doesn’t seem nearly as daunting.
Cornbread is something I cook quite often. It is a recipe that we love, love, love. My recipe called for flour. Last night, I decided to try the recipe without the flour, replacing it with cornmeal. The kids said they liked it even better. Who knew?
Melissa’s Gluten Free Cornbread
2 cups cornmeal
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
1 cup buttermilk
Preheat oven to 425 degrees. I like to put my cast iron skillet in there to heat up and melt 2 tbsp. butter/ margarine in the skillet. Mix together dry ingredients. Add wet ingredients. Mix until combined.
Remove cast iron skillet from oven, carefully! Tip from side to side to evenly coat with melted butter. Pour cornbread batter into skillet and bake for 20 minutes.
This recipe is soooo good. You can use this recipe to top pot pies, baked chili, Mexican Pie, and more. Add finely chopped jalapenos or corn, chopped onions and more for different flavors.
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