Monday, August 1, 2011
Gluten Free Monday Night Cornbread...
My recipe is inspiration from his. And its so easy, easy enough that it can be a Monday night side dish to whatever you have going on. It doesn't even take a mixer, just your grandmothers wooden spoon and a bowl. If you have all the ingredients in the pantry (and you should), it takes literally 6 minutes to combine, then it bakes for 20 while you prepare anything else you are having.
The corn meal gives the cornbread an incredible corn flavor that is very pronounced. The corm meal alone lends a crumbly chewiness to the bread, while some of the corn meal bits have a satisfying crunch. The corn kernels in the cornbread offer a sweet pop as you enjoy it dripping (or lightly) buttered. The bottom is golden and crisp with that chewy browned goodness you only get from a cast iron skillet (more on that in a minute).
Here is the recipe:
• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk (if you don't have, use milk)
• 2 eggs
• 1 can creamed corn. Or use kernel corn-drained.
• 4 tablespoons oil (olive or canola), divided
• 1 tsp. black pepper
Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven to heat. In a large bowl, combine the buttermilk, 2 tbs oil, eggs, and corn, whisking together to combine. Then add the cornmeal, salt, pepper, sugar, baking powder, and baking soda and stir to combine.
Open the oven and bring the hot cast iron skillet out and place on top of stove. Add 2 tbs oil to the hot cast iron skillet. Immediately pour the batter into the skillet. Immediately return to the oven and bake until the cornbread is golden brown and springs back in the center upon the touch, about 20 minutes.