Cornbread

This recipe comes out of Linda’s recipe box. Cornbread is so very versatile. I love to have it as a side to chilis, soups, and stews, but it is also great for breakfast with a bit of butter and honey. And there are so many different ways to make cornbread. I have had some delicious cornbread that have had corn kernels in them or others have had pieces of jalapeno. One thing that attracted me to this recipe was how easy it is to make and the fact that I usually have all the ingredients in the house. My favorite cornbread recipe usually involves a trip to the grocery store and time at the stove, so the fact that this one did not require that was great. This cornbread has a pretty good taste, though it is still on the sweet side. I don’t know if it was this recipe or the gluten free flours that I used, but it was much drier the second day and almost indelible by day three. If you are looking for something quick that will be eaten the day it is made, this is a great recipe. If you want a bread that will be your breakfast for a few days, it would be better to try a different recipe. 

For those looking to make it gluten free, most cornmeal is gluten free unless it is processed in a facility that also processes wheat. Unfortunately, this means that label reading or google searches while in the baking aisle are necessary. I used the Bob’s Red Mill 1:1 baking flour in this recipe, which has had a pretty good track record for baking. I also enjoy the Mehl’s flour blend or Tom Sawyer blend. If you are using a blend that does not contain a binder, remember to add xanthan or guar gum.