Gluten Free Corn Bread

Published On 29 November, 2011 | Breakfast, Dairy Free, Gluten Free, Side Dish, Vegetarian

As many of you were prepping your kitchens, dining rooms and tables on Wednesday evening, I was one of those crazy last-minute travelers crisscrossing through our nation’s airports to get to Palm Desert, CA in time for Thanksgiving.   When it comes to Thanksgiving, Everyone in the family has a specialty in the kitchen, so my father in law and I sit on the patio, overlooking the mountains, nurse a bottle of scotch and let the family take reign in the kitchen!  Turkey, that’s covered – my father-in-law has perfected the art of roasting the bird.  Pies – my wife makes wonderful pies and cuts the sugar without sacrificing on taste.  Stuffing, that’s up to my mother-in-law, but she’s taught me how, and on day I’ll share that secret with you too!

Today I hand the recipe writing to someone else too.  The sleepless night-flight back to the Mid-West has caught up with me and while I continue to cough and sneeze, I am staying out of the kitchen.  Today’s guest-blogger is a dear friend, Yael.  We have been friends for over a decade but seem to have a habit of living in the same countries at different times.  It’s been a while since we dined together, but when we do, the food is excellent!  Without further ado, here’s “Yael’s Cornbread Goodness”:

  • 1/2 cup melted margarine or canola oil
  • 1/3 cup sugar
  • 1/3 cup honey
  • 2 eggs
  • 1 packet baking powder
  • 2 cups cornmeal
  • 1 cup soy milk
  • 1/2 teaspoon salt

Then follow these steps:

  • Mix the margarine/oil
  • Add eggs one at a time, mixing until thoroughly incorporated after each egg.
  • Add milk and baking powder and mix thoroughly
  • Add cornmeal, flour and salt and mix.
  • Pour into a greased 9×13 pan.
  • Make in a medium oven (175 c.) for 30 minutes until a knife inserted into the center comes out dry.

Slice and enjoy and rejoice!  Thanks trj for this  some rights reserved image.  Later in the week,

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