Snowy days and cold winter winds have arrived and with them so has the desire to bake hot, homey, comfort foods. Cornbread is one of my personal favorite pan-breads, both to eat and to prepare. It pairs well as a savory side to a steamy bowl of soup or stew, or as a delicious base to fresh fruit, preserves, ice cream, or topped with a dollop of butter and drizzled with pure maple syrup. You can even have it all on its own with a hot cup of tea. Whichever way you serve it its sure to bring a delightful smile to your table.
The recipe:
INGREDIENTS:
1 cup of Robin Hood gluten free all purpose flour
1 cup of yellow corn meal
2 tablespoons of white sugar
1 Tablespoon of baking powder
1/2 teaspoon of salt
2 X-Large eggs - beaten
1 cup Silk unsweetened coconut milk
1/4 cup Extra light olive oil (Do not use regular olive oil as the taste will be too heavy.)
INSTRUCTIONS:
1) Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9x2-inch baking pan; set it aside.
2) In a medium mixing bowl, stir together the dry ingredients and make a well in the center; set it aside.
3) In another bowl combine the wet ingredients until well blended. Add to the dry mixture all at once and stir with a spoon until moistened.
4) Spoon the batter into the prepared pan and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for about 10 minutes. Serve warm, or at room temperature.
Enjoy!
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