Tuesday, March 20, 2007

Gluten Cornbread With Ingredients Everyone Has

This easy, gluten free cornbread uses none of the typical gluten free cooking ingredients, such as gums or starches.

 It has a dense, moist, almost chewy texture that's great with breakfast eggs, soups or stews.

Grease regular sized bread pan and preheat oven to 425 degrees F

In a medium bowl mix:
3/4 cup stone ground corn meal
1 large egg, beaten first in a cereal dish
1  teaspoon honey
1/2 teaspoon salt
pinch of white, black or Cayenne pepper
1 cup plain yogurt (you don't need fancy, or Greek, use the super cheap tub o'yogurt from Aldi)

In  bread pan place 1 and 1/2 Tablespoon butter and 1/2 tablespoon EVOO (or other light oil)
Place in oven a few minutes until melted, swirling it up around the bottom edges of the pan.

Pour in batter and bake for about 26-30 minutes.  Serve with butter and/or honey or molasses (also gluten free)

Also good with a handful  (1/4 to 1/3 cup) of chopped onion, caramelized  in a pan with a little butter, then added to batter for a savory side dish, reducing honey to 1/2 teaspoon and adding an extra pinch of pepper.

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