This recipe is from Gluten Free on a Shoestring
This recipe makes actual “real” cornbread. Not the typical cornbread today, that contains more wheat than actual corn. What sense does that make?!?
Anyway, I’m not a real southern girl at all, (even though I live in FL, which I guess makes me somewhat southern) but I had a large bag of organic cornmeal that I needed to use up right away. So cornbread it was!
I didn’t make much of an effort to look for a recipe. I just simply typed in Google “Gluten-free Cornbread” and this one was the first one that popped up. It looked really delicious from the pictures that she showed, so I thought I’d give this one a go.
So, time for my pictures! 😀
Mix all the dry ingredients together.Do the same for the wet.Combine the wet and the dry and give it a good whisking.The lady who originally made this recipe, used a cast iron skillet, but since I didn’t have one of those on hand, I just went ahead and used a bread pan. I ran out of parchment too, so foil had to do. Bake for 30 minutesAnd…well-ah! Hot, fresh, and ready to be sliced and eaten.
Follow me on…..