Thursday, October 30, 2014

Memories of Living at Home

It has been looking and feeling more and more like fall around here, I thought since it was cooler outside I would make some delicious warming chili.  Growing up Mom  often would make cornbread on the side to serve with the chili or later for breakfast (with butter and syrup). Good memories.  I now was on a mission to find the perfect gluten free cornbread.  This recipe nailed it!

Perfect Gluten Free Cornbread
adapted from:

2 cups cornmeal
1 T aluminum free baking powder
1 t baking soda
1 t salt
1 1/2 cups buttermilk
2 eggs
4 T oil

Combine dry ingredients in a bowl.  Next in another bowl combine the liquid ingredients.  Slowly add the wet to the dry. Mix until just mixed.  Grease really well an 8inch square pan.  Pour batter into pan. Bake at 425 for 25minutes (until toothpick comes out clean). Serve warm.

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