15 November 2008

Gluten-Free Cornbread

For Mom and whoever else.....

2 Tbsp. shortening
2 c. corn meal
2 tsp. baking powder
1 tsp. soda
1 tsp salt
2 Tbsp. honey (optional)
1 egg
1 3/4 c. buttermilk (I used soy milk and a little lemon juice for a dairy-free version)

1. Put shortening in cast iron skillet in 400 oven.

2. Mix corn meal, baking powder, soda, salt, & honey (if using). Add egg and buttermilk (or soy milk). Add heated shortening to batter and put batter into heated skillet. Bake at 400 for 25-35 minutes or until brown.


Amy said...

It would taste even better with bacon grease or lard (not the lard from the store in the buckets, but from pastured piggies).

emilie said...

True, that would be delicious, to make a nice savory bread!

I was going for a breakfast scone type thing, so I did the honey to make it nice and sweet, then ate it with butter & jam.

Amy said...

Yes, you definitely wouldn't want the greasy kind for a sweet snack or breakfast like that :)