GLUTEN FREE CORNBREAD
Yesterday was farmer's market day. I was shopping for fresh veggies for a good Southern vegetable and corn bread diner. I really had no idea what I was going to buy until I got there and there were so many great options that it was hard to decide. The menu ended up being roasted okra, sliced German Johnson tomatoes, creamed corn (no calories there), sliced and fried purple potatoes, butter beans with a side of chow chow and Gluten Free Corn Bread. I made the corn bread with Cup4 Cup Flour. Cup4Cup is the best gluten free flour that I have found and I always have success with it. The following recipe came from the Cup4Cup website.
GLUTEN FREE CORNBREAD
Mix dry ingredients together.
Add melted butter, eggs and milk.
Pour into a hot buttered cast iron skillet.
Slice and eat!
1 cup cornmeal
1 cup Cup4Cup flour (I used Bob's Red Mill gluten free cornmeal)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled slightly
2/3 cup granulated sugar (I used organic cane sugar)
2 large eggs
1 cup milk
Preheat oven to 350 degrees. Heat an 8-inch cast iron skillet in the preheated oven. Add melted butter when you take the skillet out of the oven and swirl to coat bottom of pan. Have batter ready to pour into the pan so the skillet is still hot. This will insure a crunchy crust!
Combine flour, cornmeal, sugar, salt, and baking soda together in a medium bowl.
Add eggs, milk and melted butter to the bowl and whisk until well blended. Do not overmix.
Spread batter into prepared pan.
Bake 30 - 40 minutes.
Slice and serve with butter and honey. Delicious!
A few notes, just in case you are interested in how I prepared the rest of the dinner. For the butter beans, simply boil and when they are tender add salt, pepper and butter. For the okra, slice stem ends and tips, coat with olive oil, add salt, pepper and a sprinkle of garlic powder and roast at 400 degrees until tender. For the corn, add to a cast iron skill in which you have melted 2 tablespoons of butter, add a splash of heavy cream and saute for a few minutes. The corn that I cooked last night was very fresh and tender and only took about 5 minutes. For the potatoes, slice thinly and fry in batches in canola oil until they are crisp and brown. Slice the tomatoes and enjoy!
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Happy September! Enjoy those fresh veggies while you can!