Gluten Free Corn Bread
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,