Seriously? We’ve already had a snowstorm here in the Northeastern U.S. Time to break out the comfort food. Stat. And if you’re making soups and stews, you’re going big with … more
Time to break out the comfort food. Stat.
And if you’re making soups and stews, you’re going big with cornbread — or you’re going home. To my home. And I’ll make you some. ‘Cause it’s the right thing to do. And I’m all about doin’ the right thing.
It goes from this wet stuff.
To this pan of stuff.
To the good stuff up at the tippity top of your screen. In nothin’ flat.
If you prefer your cornbread straight-up, try my recipe for Old Fashioned Cornbread. That one is pure cornmeal, no flour. Somethin’ for everybody.
- 1 cup all-purpose gluten-free flour (I use Better Batter)
- ½ teaspoon xanthan gum (omit if using Better Batter)
- 1 cup coarsely ground cornmeal
- 3½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup sugar
- 2 tablespoons honey
- 2 extra-large eggs, lightly beaten
- ½ cup sour cream (low-fat is fine, nonfat is not)
- 5 tablespoons neutral oil (like canola)
- 1½ cups mashed baked sweet potatoes, skin removed (about 2 large potatoes)
- Preheat your oven to 375 degrees F. Grease well with either unsalted butter or cooking oil a 9 inch square baking pan, and set it aside.
- In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, salt and sugar, and whisk to combine well. Add the honey, eggs, sour cream and oil, mixing well to combine after each addition. Add the mashed sweet potatoes, and mix to combine well. The batter will be very thick (see photo).
- Scrape the mixture into the prepared pan, and smooth the top with wet fingers. Place in the center of the preheated oven, and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate once during baking.
- Allow to cool slightly, and then cut into squares. Serve warm. Store extras in an airtight container, and reheat in the toaster oven before serving.
Want more? Buy a copy of my cookbook, while I’m hard at work on the next one.