Since I posted about making your own Cooking Spray and mentioned the gluten-free cornbread my son asked me to make for him…I’ve had several requests for the recipe. Since I hate to post anything without pictures…I’ve been putting it off until I made another batch. Which I did on Saturday. With mixed results. :-/
Why is it that the first time I have EVER come perilously close to BURNING this recipe is the one time I was making it to take pictures of for a blog post??? For some reason the song “Ironic” by Alanis Morrisette is running through my head today. :-)
I considered just waiting until I had ANOTHER chance to make it and photograph it….but what the heck….you all know I’m FAR from perfect! So there’s nothing to hide there. :-) And actually the cornbread TASTED wonderful. Not burnt at all. The damage turned out to be all cosmetic.
So here is the recipe that I use for my gluten free corn bread. It’s a recipe I found on AllRecipes.com called Sweet Cornbread Cake…but we just call it cornbread. However, it is fairly sweet…and we like it that way!
1 cup cornmeal
3 cups all-purpose flour (substitute 3 cups Pamela’s Gluten Free Baking Mix for GF version)
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk
Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
Now that I look at it digitally….it doesn’t look all that bad. :-) And it definitely didn’t TASTE bad. I think there is one tiny piece left of the whole batch…and I’m not naming names….but there is only one person here who ate any of it. ;-)
Guess it’s time to make some more!