So I realized that I was out of gluten free cornbread mix, and I got to looking through some of my mom's old cookbooks. Basically, cornbread is just yellow cake with cornbread. Well, maybe a little bit more than that, but you get the gist of it. This is when it pays to KNOW YOUR INGREDIENTS! That way, when you see a recipe, you can find ways to make it with something on your pantry shelf.
SPH Gluten Free Cornbread
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 cup cornmeal
1 cup melted butter
3 eggs
1 cup buttermilk
Preheat oven to 350. Grease a 9x13 pan. Grease it WELL! Combine cake mix and cornmeal in a mixer bowl. Add melted butter, and mix well to combine. Beat in eggs and buttermilk until batter is smooth. Pour into pan and bake for about 35-40 minutes, til tester inserted in center comes out clean. Allow to cool completely, and serve.
Want to serve it warm? You'll want to let it cool completely, then reheat it. I know that seems redundant, but gluten free products need that extra time out of the oven to finish doing what they are supposed to do.
Out of buttermilk? Use yogurt or a combo of milk and sour cream. You can also culture your own soured milk by placing 1 tablespoon of vinegar into 1 cup of milk. To speed this process, I put mine in a glass measuring cup near the back of the stove when I'm preheating my oven. I also made this recently for a potluck with Blue Bonnet Light (brand) margarine and water because one of the guests had dairy issues. It still came out really yummy.
With Thanksgiving coming up, this would be great for cornbread stuffing. It's also fantastic with any "down home" type meal.
Enjoy!
1 comment:
Ooh, this sounds yummy! We typically have cornbread that isn't sweet with our soups and chili (Grandma's Arkansas recipe) but this sounds like the cornbread I used to get at Tippin's restaurant. They slathered it in honey butter and it was to die for! I used to order it for dessert. I'm pinning it for future reference and will try it soon. Thanks for sharing!
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