Monday, April 21, 2008

Cornbread (with corn) - Lickety Split!

This cornbread it quite dry, which is why I like to serve with the collard greens recipe below so, when you eat it, you can dunk it in the collard greens liquid to moisten it.  

1 package of Bob's Red Mill GF Cornbread Mix (make sure you get the GF mix - they make another kind that is NOT GF! - you can order Bob's products at
2 eggs
1 and 1/2 cups soy or rice or almond milk
1/3 cup olive oil and some to grease the pan
2 ears of corn (using a sharp knife, shave the corn kernals off the ears)
1 jalepeno pepper, minced (optional)

Heat oven at 375 degrees.  Put mix in a mixing bowl or food processor.  Add wet ingredients and blend.  Add corn (and jalepeno if using) at the end so it gets mixed in, but some of the corn kernals stay whole.

Grease a cast iron pan with 1 or 2 tablespoons of olive oil and heat well on the stove.   When well heated, spoon in the cornbread mixture and move pan to the oven.  Cook 20 minutes.  Eat with Collard Greens and Black Eyed Peas (see recipe in this blog).

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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